Deciphering the influence of the cultivar on the phenolic content of virgin olive oil

Author:

Tomé-Rodríguez S.,Ledesma-Escobar C.A.,Miho H.,Muñoz C.,Priego-Capote F.

Funder

Gobierno de España Ministerio de Ciencia e Innovación

Horizon 2020

Publisher

Elsevier BV

Reference29 articles.

1. Effects of cultivars and location on quality, phenolic content and antioxidant activity of extra-virgin olive oils;Baiano;JAOCS,2013

2. Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods;Bendini;Overv. Last Decade Mol.,2007

3. Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil;Carrasco-Pancorbo;J. Agric. Food Chem.,2005

4. Moisture in rehydrated olive paste affects oil extraction yield and phenolic compound content and profile of extracted olive oil;Cecchi;Eur. J. Lipid Sci. Technol.,2019

5. The major qualitative characteristics of olive (Olea europaea L.) cultivated in Southwest China;Cheng;Front. Plant. Sci.,2017

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