Olive Fruit Growth and Ripening as Seen by Vibrational Spectroscopy
Author:
Affiliation:
1. Department of Physical and Analytical Chemistry, Faculty of Experimental Sciences, University of Jaén, 23071 Jaén, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf902509f
Reference29 articles.
1. Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils
2. Changes in quality and phenolic compounds of virgin olive oils during objectively described fruit maturation
3. Gas chromatographic–mass spectrometric characterisation of triterpene alcohols and monomethylsterols in developing Olea europaea L. fruits
4. Qualitative and Semiquantitative Analysis of Phenolic Compounds in Extra Virgin Olive Oils as a Function of the Ripening Degree of Olive Fruits by Different Analytical Techniques
5. Effect of the Maturation Process of the Olive Fruit on the Phenolic Fraction of Drupes and Oils from Arbequina, Farga, and Morrut Cultivars
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