Phenolic profiles of Portuguese olive fruits (Olea europaea L.): Influences of cultivar and geographical origin-Reference-Cited by-同舟云学术

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Phenolic profiles of Portuguese olive fruits (Olea europaea L.): Influences of cultivar and geographical origin

Published:2005-03 Issue:4 Volume:89 Page:561-568
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Vinha Ana F.,Ferreres Federico,Silva Branca M.,Valentão Patrı́cia,Gonçalves Ana,Pereira José A.,Oliveira M.Beatriz,Seabra Rosa M.,Andrade Paula B.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference19 articles.

1. Importance and evolution of phenolic compounds in olive during growth and maturation;Amiot;Journal of Agricultural and Food Chemistry,1986

2. Accumulation of oleuropein derivatives during olive maturation;Amiot;Phytochemistry,1989

3. Modulation of the biosynthesis of some phenolic compounds in Olea europaea L. fruits: Their influence on olive oil quality;Botı́a;Journal of Agricultural and Food Chemistry,2001

4. Biochemical changes in phenolic compounds during spanish-style green olive processing;Brenes;Journal of Agricultural and Food Chemistry,1995

5. Phenolic compounds in different olive varieties;Esti;Journal of Agricultural and Food Chemistry,1998

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