Modulating oxidoreductase activity modifies the phenolic content of virgin olive oil
Author:
Funder
Spanish Government
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference33 articles.
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2. Phenolic compounds and related enzymes are no rate-limiting in browning development of fresh-cut potatoes;Cantos;Journal of Agricultural and Food Chemistry,2002
3. Naturally fermented black olives: Effect on cell wall polysaccharides and on enzyme activities of Taggiasca and Conservolea varieties;Cardoso;LWT – Food Science and Technology,2010
4. Malaxation: Influence of virgin olive oil quality. Past, present and future. An overview;Clodoveo;Trends in Food Science & Technology,2012
5. Hydrophilic antioxidants of virgin olive oil. Part 2: Biosynthesis and biotransformation of phenolic compounds in virgin olive oil as affected by agronomic and processing factors;El Riachy;European Journal of Lipid Science and Technology,2011
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