Evidence for the involvement of lipoxygenase in the oxidative processes associated with the appearance of green staining alteration in the Gordal olive-Reference-Cited by-同舟云学术

Evidence for the involvement of lipoxygenase in the oxidative processes associated with the appearance of green staining alteration in the Gordal olive

Published:2003-10-15 Issue:14 Volume:83 Page:1487-1492
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Gallardo-Guerrero Lourdes,Jarén-Galán Manuel,Hornero-Méndez Dámaso,Mínguez-Mosquera Ma Isabel

Funder

CICYT-EU (Spanish and European Government)

MCYT (Spanish Government)

Publisher

Wiley

Subject

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

Reference27 articles.

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2. Identification of oxidized chlorophylls and metallochlorophyllic complexes of copper in table olives (cv. Gordal) with green staining alteration;Gandul-Rojas;J Food Protect,1999

3. Role of chlorophyllase in chlorophyll metabolism in olives cv Gordal;Mínguez-Mosquera;Phytochemistry,1996

4. Disappearance of chlorophylls and carotenoids during ripening of the olive;Mínguez-Mosquera;J Sci Food Agric,1995

5. The appearance of chlorophyll derivatives in senescing tissue;Maunders;Phytochemistry,1983

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