Changes in phenolic compounds and Rancimat stability of olive oils from varieties of olives at different stages of ripeness

Journal of the Science of Food and Agriculture

Volumn 90, Issue 14, 2010, Pages 2393-2398

  Nieto, Leopoldo Martínez ^a   Hodaifa, Gassan ^b   Peña, Juan Luis Lozano ^a  

^a UNIVERSITY OF GRANADA   (Spain)

^b UNIVERSIDAD PABLO DE OLAVIDE   (Spain)

Author keywords

'Arbequina'; 'Hojiblanca'; 'Picual'; Olive oil; Polyphenols; Rancimat stability

Indexed keywords

ANTIOXIDANT; FLAVONOID; OLIVE OIL; PHENOL DERIVATIVE; POLYPHENOLS; VEGETABLE OIL;

AGRICULTURE; ARTICLE; BREEDING; CHEMISTRY; CLASSIFICATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; OLIVE TREE; SPECIES DIFFERENCE; STATISTICAL MODEL; TASTE;

AGRICULTURE; ANTIOXIDANTS; BREEDING; FLAVONOIDS; FRUIT; LINEAR MODELS; OLEA; PHENOLS; PLANT OILS; SPECIES SPECIFICITY; TASTE;

OLEACEAE;

EID: 78650701248     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4097     Document Type: Article

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