Effect of postharvest methyl jasmonate treatment on fatty acid composition and phenolic acid content in olive fruits during storage-Reference-Cited by-同舟云学术

Effect of postharvest methyl jasmonate treatment on fatty acid composition and phenolic acid content in olive fruits during storage

Published:2016-11-22 Issue:9 Volume:97 Page:2767-2772
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Flores Gema¹,Blanch Gracia Patricia¹,del Castillo María Luisa Ruiz¹

Affiliation:

1. Instituto de Ciencia y Tecnología de Alimentos y Nutrición; Consejo Superior de Investigaciones Científicas (ICTAN-CSIC); Juan de la Cierva 3 28006 Madrid Spain

Funder

Comunidad Autónoma of Madrid (Spain) and European funding from the FEDER program

Gema Flores acknowledges CSIC for her JAE-Doc.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.8104/fullpdf

Reference40 articles.

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3. Phenolic compounds in Spanish olive oils;Brenes;J Agric Food Chem,1999

4. Analysis of Edible Oils

5. Biological properties of olive oil phytochemicals;Visioli;Crit Rev Food Sci Nutr,2002

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