The effect of the olive fruit fly (Bactrocera oleae) on quality parameters, and antioxidant and antibacterial activities of olive oil-Reference-Cited by-同舟云学术

The effect of the olive fruit fly (Bactrocera oleae) on quality parameters, and antioxidant and antibacterial activities of olive oil

Author:

Medjkouh Lynda¹²³⁴,Tamendjari Abderezak¹²³⁴,Keciri Sonia⁵⁶⁷,Santos Joana⁸⁹¹⁰¹¹¹²,Nunes M. Antónia⁸⁹¹⁰¹¹¹²,Oliveira M. B. P. P.⁸⁹¹⁰¹¹¹²

Affiliation:

1. Laboratoire de Biochimie Appliquée

2. Faculté des Sciences de la Nature et de la Vie

3. Université de Bejaia

4. Algérie

5. Technical Institute of Arboriculture of Fruits and Vine (TIAFV)

6. Bejaia

7. Algeria

8. REQUIMTE/LAQV

9. Department of Chemical Sciences

10. Faculty of Pharmacy

11. University of Porto

12. Portugal

Abstract

This study shows the importance of controlling the fly attack because it causes a decrease in the beneficial health effects of olive oils.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

Reference43 articles.

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