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Volumn 78, Issue 2, 2001, Pages 133-138

Change in the natural ratio between chlorophylls and carotenoids in olive fruit during processing for virgin olive oil

Author keywords

Chlorophylls carotenoids; Degradation; Olea europaea; Olive fruits; Olive varieties; Pigments; Processing; Ripening; Virgin olive oils

Indexed keywords

CHLOROPHYLL; DEGRADATION; EXTRACTION; FOOD PROCESSING; VEGETABLE OILS;

EID: 0035247318     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-001-0233-z     Document Type: Article
Times cited : (65)

References (23)
  • 3
    • 0029598850 scopus 로고
    • Structure and properties of carotenoids in relation to function
    • (1995) FASEB J. , vol.9 , pp. 1551-1558
    • Britton, G.1
  • 23
    • 0038312511 scopus 로고    scopus 로고
    • La calidad del aceite de oliva
    • coedited by Consejería de Agricultura y Pesca (Junta de Andalucía) and Ediciones Mundi-Prensa, Artes Gráficas Cuesta S.A. Madrid
    • (1996) El Cultivo del Olivo , pp. 541-564
    • Uceda, M.1    Hermoso, M.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.