Biophenols from Table Olive cv Bella di Cerignola: Chemical Characterization, Bioaccessibility, and Intestinal Absorption-Reference-Cited by-同舟云学术

Biophenols from Table Olive cv Bella di Cerignola: Chemical Characterization, Bioaccessibility, and Intestinal Absorption

Published:2016-07-11 Issue:28 Volume:64 Page:5671-5678
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

D’Antuono Isabella¹,Garbetta Antonella¹,Ciasca Biancamaria¹,Linsalata Vito¹,Minervini Fiorenza¹,Lattanzio Veronica M. T.¹,Logrieco Antonio F.¹,Cardinali Angela¹

Affiliation:

1. Institute of Sciences of Food Production (ISPA), CNR, Via G. Amendola, 122/O, 70126 Bari, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b01642

Reference63 articles.

1. International Olive Council (IOC). Markets Newsletter September 2015. Available on line at:http://www.internationaloliveoil.org(Accessed May 2016) .

2. Application of starter cultures to table olive fermentation: an overview on the experimental studies

3. Hydroxytyrosol 4-β-d-Glucoside, an Important Phenolic Compound in Olive Fruits and Derived Products

4. Macheix, J. J.; Fleuriet, A.; Billot, J.Fruit phenolics;CRC Press:Boca Raton, FL, 1990; pp1–126.

5. Critical Review. Phenolic compounds in olives

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