Flavonoids in three olive (Olea europaea) fruit varieties during maturation-Reference-Cited by-同舟云学术

Flavonoids in three olive (Olea europaea) fruit varieties during maturation

Published:1992 Issue:1 Volume:58 Page:157-159
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Vlahov Giovanna

Publisher

Wiley

Subject

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

Reference6 articles.

1. Importance and evolution of phenolic compounds in olive during growth and maturation

2. Endogenous Cytokinins in Maturing Manzanillo Olive Fruits

3. 1991 Flavonoid compounds in olive fruits: characterisation and quantification by high performance liquid chromatography. Proc III Congreso Mundial de Tecnologia de Alimentos, Barcelona, 20–23 February.

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