Olives and olive oil as functional foods :  bioactivity, chemistry and processing / 
edited by Paul Kiritsakis, Fereidoon Shahidi. 
 - Hoboken, NJ :  John Wiley & Sons,  2017. 
 - xvii, 668 p. :  ill. ;  26 cm. 
<br/><br/> Includes index 
<br/><br/><label>ISBN: </label>9781119135319 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Functional foods.<br/>Olive oil.<br/>Olive.