α-Tocopherol and fatty acids contents of some Tunisian table olives (Olea europea L.): Changes in their composition during ripening and processing

Food Chemistry

Volumn 108, Issue 3, 2008, Pages 833-839

  Sakouhi, Faouzi ^a   Harrabi, Saoussem ^a   Absalon, Cristelle ^b   Sbei, Khaled ^a   Boukhchina, Sadok ^a   Kallel, Habib ^a  

^a FACULTÉ DES SCIENCES DE TUNIS   (Tunisia)

^b INSTITUT DES SCIENCES MOLÉCULAIRES   (France)

Author keywords

Tocopherol; Anaerobic processes; Cherry olives; Fatty acids; Ripening; Table olive

Indexed keywords

ALPHA TOCOPHEROL; FATTY ACID;

ARTICLE; CHEMICAL COMPOSITION; CULTIVAR; FERMENTATION; FOOD PROCESSING; FRUIT; FRUIT RIPENING; NUTRITIONAL VALUE; OLIVE TREE; PH; PHYTOCHEMISTRY; QUALITY CONTROL; TUNISIA;

OLEA EUROPAEA; OLEACEAE;

EID: 39049135619     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.11.043     Document Type: Article

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