Effect of the Maturation Process of the Olive Fruit on the Phenolic Fraction of Drupes and Oils from Arbequina, Farga, and Morrut Cultivars-Reference-Cited by-同舟云学术

Effect of the Maturation Process of the Olive Fruit on the Phenolic Fraction of Drupes and Oils from Arbequina, Farga, and Morrut Cultivars

Published:2004-08-26 Issue:19 Volume:52 Page:6002-6009
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Morelló Jose-Ramón¹,Romero Maria-Paz¹,Motilva Maria-José¹

Affiliation:

1. Food Technology Department, CeRTA-TPV, Escuela Técnica Superior de Ingeniería Agraria, Universidad de Lleida, Av/Alcalde Rovira Roure 191, 25198 Lleida, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf035300p

Reference30 articles.

1. Biotransformations of phenolic compounds in Olea europaea L.

2. Oleuropein and related compounds

3. Liquid chromatography with electrospray ionisation mass spectrometric detection of phenolic compounds from Olea europaea

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