The effect of fly attack (Bactrocera oleae) on the quality and phenolic content of Chemlal olive oil

Grasas y Aceites

Volumn 60, Issue 5, 2009, Pages 507-513

  Tamendjari, Abderezak ^a   Angerosa, Franca ^b   Mettouchi, Soraya ^a   Bellal, Mohand Mouloud ^c  

^a UNIVERSITY OF BEJAIA   (Algeria)

^b Istituto Sperimentale per l'Elaiotecnica   (Italy)

^c Agronomic National Institute   (Algeria)

Author keywords

Bactrocera oleae; Olive oil quality; Phenolic compounds; Ripening

Indexed keywords

BACTROCERA OLEAE; COLORIMETRIC METHODS; OIL QUALITY; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; QUANTITATIVE AND QUALITATIVE ANALYSIS; RIPENING; SENSORIAL QUALITIES;

MASS SPECTROMETRY;

OLIVE OIL;

BACTROCERA OLEAE; OLEACEAE;

EID: 68649093775     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.032209     Document Type: Article

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