Polyphenolic compounds, antioxidant activity and l-phenylalanine ammonia-lyase activity during ripening of olive cv. "Cobrançosa" under different irrigation regimes

Food Research International

Volumn 51, Issue 1, 2013, Pages 412-421

  Machado, Manuela ^a   Felizardo, Carlos ^a   Fernandes Silva, Anabela A ^b   Nunes, Fernando M ^a   Barros, Ana ^a  

^a UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^b UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

Author keywords

Antioxidant; Irrigation; L phenylalanine ammonia lyase; Maturation; Olive

Indexed keywords

ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; CINNAMIC ACIDS; DEFICIT IRRIGATION; FRUIT MATURATION; FRUIT RIPENING; HIGHLY-CORRELATED; IRRIGATION REGIMES; IRRIGATION TREATMENTS; L-PHENYLALANINE; MATURATION; OLIVE; OLIVE OIL; PHENOLIC COMPOUNDS; PHENYLPROPANOIDS; POLYPHENOL CONTENT; POLYPHENOLIC COMPOUND; POLYPHENOLS; RAINFED; RAINFED CONDITION;

AMINO ACIDS; AMMONIA; FORESTRY; FRUITS; PHENOLS; VEGETABLE OILS; WATER SUPPLY;

IRRIGATION;

EID: 84873277437     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.12.056     Document Type: Article

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