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Volumn 78, Issue 2, 2001, Pages 133-138
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Change in the natural ratio between chlorophylls and carotenoids in olive fruit during processing for virgin olive oil
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Author keywords
Chlorophylls carotenoids; Degradation; Olea europaea; Olive fruits; Olive varieties; Pigments; Processing; Ripening; Virgin olive oils
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Indexed keywords
CHLOROPHYLL;
DEGRADATION;
EXTRACTION;
FOOD PROCESSING;
VEGETABLE OILS;
CAROTENOIDS;
FRUITS;
OLEA EUROPAEA;
OLEACEAE;
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EID: 0035247318
PISSN: 0003021X
EISSN: None
Source Type: Journal
DOI: 10.1007/s11746-001-0233-z Document Type: Article |
Times cited : (65)
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References (23)
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