Phenylalanine ammonia-lyase, polyphenol oxidase, and phenol concentration in fruits of olea europaea L. cv. picual, verdial, arbequina, and frantoio during ripening

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 21, 2009, Pages 10331-10340

  Ortega García, Francisca ^a   Peragón, Juan ^a  

^a UNIVERSITY OF JAÉN   (Spain)

Author keywords

Arbequina; Frantoio; Hydroxytyrosol; Olea europaea; Oleuropein; Phenylalanine ammonia lyase; Picual; Polyphenol oxidase; Ripening; Verdial

Indexed keywords

BENZIMIDAZOLE DERIVATIVE; BENZOIC ACID DERIVATIVE; CATECHOL OXIDASE; HYDROCHLOROTHIAZIDE; KINZALKOMB; PHENOL DERIVATIVE; PHENYLALANINE AMMONIA LYASE; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; ENZYMOLOGY; FRUIT; GENE EXPRESSION; GENETICS; GROWTH, DEVELOPMENT AND AGING; METABOLISM; OLIVE TREE;

BENZIMIDAZOLES; BENZOATES; CATECHOL OXIDASE; FRUIT; GENE EXPRESSION; HYDROCHLOROTHIAZIDE; OLEA; PHENOLS; PHENYLALANINE AMMONIA-LYASE; PLANT PROTEINS;

OLEA EUROPAEA;

EID: 70449127827     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf901471c     Document Type: Article

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