Phenol metabolism in the leaves of the olive tree (Olea europaea L.) cv. Picual, Verdial, Arbequina, and Frantoio during ripening

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 23, 2010, Pages 12440-12448

  Ortega García, Francisca ^a   Peragón, Juan ^a  

^a UNIVERSITY OF JAÉN   (Spain)

Author keywords

Olea europaea; phenolic compounds; phenylalanine ammonia lyase; polyphenol oxidase; ripening

Indexed keywords

OLEA EUROPAEA; PHENOLIC COMPOUNDS; PHENYLALANINE AMMONIA-LYASE; POLYPHENOL OXIDASE; RIPENING;

AMINO ACIDS; AMMONIA; CONCENTRATION (PROCESS); FRUITS;

PHENOLS;

OLEA EUROPAEA;

CATECHOL OXIDASE; PHENOL DERIVATIVE; PHENYLALANINE AMMONIA LYASE; VEGETABLE PROTEIN;

CHEMISTRY; CLASSIFICATION; COMPARATIVE STUDY; ENZYMOLOGY; FRUIT; GROWTH, DEVELOPMENT AND AGING; METABOLISM; OLIVE TREE; PLANT LEAF; SPAIN;

CATECHOL OXIDASE; FRUIT; OLEA; PHENOLS; PHENYLALANINE AMMONIA-LYASE; PLANT LEAVES; PLANT PROTEINS; SPAIN;

EID: 78649664010     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102827m     Document Type: Article

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