Effect of Cultivar and Processing Method on the Contents of Polyphenols in Table Olives
Author:
Affiliation:
1. Food Biotechnology Department, Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, Seville, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf030525l
Reference39 articles.
1. Importance and evolution of phenolic compounds in olive during growth and maturation
2. Yield and oil quality of intensively trained trees of three cultivars of olive (Olea europaeaL.) under different irrigation regimes
3. Phenolic compounds in natural black Spanish olive varieties
4. Identification of Phenolic Compounds in Tissues of the Novel Olive Cultivar Hardy's Mammoth
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