Comparative study of the effect of the maturation process of the olive fruit on the chlorophyll and carotenoid fractions of drupes and virgin oils from Arbequina and Farga cultivars-Reference-Cited by-同舟云学术

Comparative study of the effect of the maturation process of the olive fruit on the chlorophyll and carotenoid fractions of drupes and virgin oils from Arbequina and Farga cultivars

Published:2007-01 Issue:2 Volume:100 Page:748-755
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Criado M.N.,Motilva M.J.,Goñi M.,Romero M.P.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

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2. Effect of growing area on pigment and phenolic fractions of virgin olive oils of the Arbequina variety in Spain;Criado;Journal of American Oil Chemists Society,2004

3. Color determination in olive oils;Escolar;Journal of American Oil Chemists Society,1994

4. Distribution of chlorophylls and carotenoids in ripening olives and between oil and alperujo when processed using a two-phase extraction system;Gallardo-Guerrero;Journal of American Oil Chemists Society,2002

5. Chlorophyll and carotenoid composition in virgin olive oils from various Spanish olive varieties;Gandul-Rojas;Journal of the Science of Food and Agriculture,1996

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