Formation of oxidised chlorophyll catabolites in olives

Journal of Food Composition and Analysis

Volumn 24, Issue 6, 2011, Pages 851-857

  Vergara Domínguez, Honorio ^a   Gandul Rojas, Beatriz ^a   Roca, María ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Catabolism; Chlorophylls; Food analysis; Food composition; Olives; Oxidative; Peroxidase; Pigments in food; Ripening

Indexed keywords

OLEACEAE;

EID: 80052285467     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2011.02.003     Document Type: Article

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