Phenolic compounds change during California-style ripe olive processing
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference19 articles.
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3. 3,4-dihydroxyphenylglycol, a major C6-C2 phenolic in Olea Europaea;Bianchi;Phytochemistry,1994
4. Brenes, M., Garcı́a, P., & Garrido, A. (1992). Journal of Agricultural and Food Chemistry, 40, 1192–1196.
5. Brenes, M., Romero, C., Garcı́a, P., & Garrido, A. (1995). Phenolic compounds related to the black colour formed during the processing of ripe olives. Journal of the Science of Food and Agriculture, 67, 35–41.
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