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Oligomeric anthocyanin formation in black table olives during anaerobic processing

  • Published:2006-02-09 Issue:6 Volume:223 Page:749-754
  • ISSN:1438-2377
  • Container-title:European Food Research and Technology
  • language:en
  • Short-container-title:Eur Food Res Technol

Author:

Del Caro Alessandra,Azara Emanuela,Delogu Giovanna,Pinna Ivo,Piga Antonio

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference33 articles.

1. Garrido Fernández A, Fernández Díez MJ, Adams MR (1997) . In: Garrido Fernández A, Fernández Díez MJ, Adams MR (eds), Table Olives, Production and Processing. Chapman and Hall, London, UK, pp 461–479

2. Fernández Díez MJ, Garrido Fernández A (1969) Grasas Aceites 20:235–241

3. González Cancho F, Nosti Vega M, Durán Quintana MC, Garrido Fernández A, Fernández Díez MJ (1975) Grasas Aceites 26:297–309

4. Garrido Fernández A, Durán Quintana MC, González Cancho F, Fernández Díez MJ (1972) Grasas Aceites 23:22–31

5. Durán Quintana MC, Garrido Fernández A, González Cancho F, Fernández Díez MJ (1973) Grasas Aceites 24:149–159

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