Changes in fatty acid composition and antioxidant content of olive fruits after preharvest methyl jasmonate and abscisic acid treatments
Author:
Publisher
International Society for Horticultural Science (ISHS)
Subject
Horticulture
Link
https://www.actahort.org/members/showpdf?booknrarnr=1344_26
Reference17 articles.
1. Effect of the treatment of the olive tree (Olea europaea L.) on the phenolic content and antioxidant properties in olive fruits.;Blanch;J. Food Nutr. Res.,2018
2. Abscisic acid sprayed on olive tree (Olea europaea L.) affects the phenolic composition of olive fruit cultivars.;Blanch;J. Agric. Sci.,2018
3. Variations in fatty acid composition and antioxidant content in olive fruits as a result of the application of phytoregulators to the olive tree (Olea europaea L.).;Blanch;CYTA J. Food,2020
4. Influence of bioactive nutrients on the atherosclerotic process: a review.;Casas;Nutrients,2018
5. Effect of postharvest methyl jasmonate treatment on fatty acid composition and phenolic acid content in olive fruits during storage.;Flores;J. Sci. Food Agric.,2017
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