Quality Characteristics and Antioxidant Activity during Fruit Ripening of Three Monovarietal Olive Oils Cultivated in China

Author:

Wang Yongjin12,Yu Le12,Zhao Anni12,Karrar Emad12ORCID,Zhang Hui12,Jin Qingzhe12,Wu Gangcheng12ORCID,Yang Xiaoyan3,Chen Li4,Wang Xingguo12ORCID

Affiliation:

1. Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China

2. National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China

3. Shandong Provincial Key Laboratory of Oil and Fat Processing Technology Binzhou Shandong 256500 China

4. Hubei Provincial Institute for Food Supervision and Test Wuhan Hubei 430000 China

Funder

Jiangsu Planned Projects for Postdoctoral Research Funds

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

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