Phenolic profiles, oil amount and sugar content during olive ripening of three typical Tuscan cultivars to detect the best harvesting time for oil production-Reference-Cited by-同舟云学术

Phenolic profiles, oil amount and sugar content during olive ripening of three typical Tuscan cultivars to detect the best harvesting time for oil production

Published:2013-12 Issue:2 Volume:54 Page:1876-1884
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Cecchi Lorenzo,Migliorini Marzia,Cherubini Chiara,Giusti Matteo,Zanoni Bruno,Innocenti Marzia,Mulinacci Nadia

Funder

Ente Cassa di Risparmio di Firenze

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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3. Biogenesis of “fusty” defect in virgin olive oils;Angerosa;Grasas y Aceites,1996

4. Volatile compounds in virgin olive oil: Occurrence and their relationship with the quality;Angerosa;Journal of Chromatography. A,2004

5. Phytochemistry: Ibuprofen-like activity in extra-virgin olive oil;Beauchamp;Nature,2005

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