Table olive cultivar susceptibility to impact bruising

SERGIO CASTRO GARCÍAJESÚS A. GIL RIBESGREGORIO LORENZO BLANCO ROLDÁN2026-01-292026-01-29201310.1016/j.postharvbio.2013.06.0242-s2.0-84880370233https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/24676Agronomy and Crop ScienceFood ScienceHorticultureTable olive cultivar susceptibility to impact bruisingresearch article