Modulation of the Biosynthesis of Some Phenolic Compounds in Olea europaea L. Fruits: Their Influence on Olive Oil Quality-Reference-Cited by-同舟云学术

Modulation of the Biosynthesis of Some Phenolic Compounds in Olea europaea L. Fruits: Their Influence on Olive Oil Quality

Published:2000-12-06 Issue:1 Volume:49 Page:355-358
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Botía J. M.¹,Ortuño A.¹,Benavente-García O.¹,Báidez A. G.¹,Frías J.¹,Marcos D.¹,J. A. Del Río* ¹

Affiliation:

1. Plant Biology Department, Faculty of Biology, University of Murcia, 30100 Espinardo, Murcia, Spain, and Research and Development Department, Agrométodos S. A., 28223 Pozuelo de Alarcon, Madrid, Spain.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9913108

Reference22 articles.

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

2. Polyphenolic Content in Five Tuscany Cultivars of Olea europaea L.

3. Phenolic Compounds of Olive Fruit: One- and Two-Dimensional Nuclear Magnetic Resonance Characterization of Nüzhenide and Its Distribution in the Constitutive Parts of Fruit

4. Phenolic compounds related to the black color formed during the processing of ripe olives

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