Browning reactions in olives: Mechanism and polyphenols involved

Food Chemistry

Volumn 114, Issue 4, 2009, Pages 1380-1385

  Segovia Bravo, Kharla A ^a   Jarén Galán, Manuel ^a   García García, Pedro ^a   Garrido Fernández, Antonio ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

glucosidase; Browning; Bruised fruits; Esterase; Harvest; Olive; Phenol; Polyphenoloxidase

Indexed keywords

EID: 60249087741     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.11.017     Document Type: Article

References (27)

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