Chemical Composition of Fermented Green Olives

Author:

Montaño Alfredo,Sánchez Antonio Higinio,López-López Antonio,de Castro Antonio,Rejano Luis

Publisher

Elsevier

Reference43 articles.

1. Importance and evolution of phenolic compounds in olive during growth and maturation;Amiot;J. Agric. Food Chem.,1986

2. The technological debittering process of olives: characterization of fruits before and during alkaline treatment;Amiot;Sci. Aliments.,1990

3. Lipids and phenols in table olives;Bianchi;Eur. J. Lipid Sci. Technol.,2003

4. Transformation of oleuropein and its hydrolysis products during Spanish-style green olive processing;Brenes;J. Sci. Food Agric.,1998

5. Biochemical changes in phenolic compounds during Spanish-style green olive processing;Brenes;J. Agric. Food Chem.,1995

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