Evolution of phenols and pigments in extra virgin olive oil from irrigated super‐intensive orchard-Reference-Cited by-同舟云学术

Evolution of phenols and pigments in extra virgin olive oil from irrigated super‐intensive orchard

Published:2012-01-12 Issue:5 Volume:114 Page:558-567
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Benito Marta¹,Lasa José Manuel²,Gracia Pilar²,Oria Rosa¹,Abenoza María¹,Sánchez‐Gimeno Ana Cristina¹

Affiliation:

1. Facultad de Veterinaria, Tecnología de los Alimentos, Universidad de Zaragoza‐Miguel Servet, Zaragoza, Spain

2. Departamento de Genética y Producción Vegetal, Estación Experimental Aula Dei, Consejo Superior de Investigaciones Científicas‐Avda Montañana, Zaragoza, Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201100078

Reference55 articles.

1. Phenolic compounds and their role in oxidative processes in fruits

2. Modulation of the Biosynthesis of Some Phenolic Compounds in Olea europaea L. Fruits: Their Influence on Olive Oil Quality

3. Phenolic compounds and stability of virgin olive oil—Part I

4. The Relative Antioxidant Activities of Plant-Derived Polyphenolic Flavonoids

5. Effect of Olive Ripeness on the Oxidative Stability of Virgin Olive Oil Extracted from the Varieties Picual and Hojiblanca and on the Different Components Involved

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