Olive oil quality and ripening in super-high-density Arbequina orchard

Journal of the Science of Food and Agriculture

Volumn 93, Issue 9, 2013, Pages 2207-2220

  Benito, Marta ^a   Lasa, José Manuel ^b   Gracia, Pilar ^b   Oria, Rosa ^a   Abenoza, María ^a   Varona, Luis ^a   Sánchez Gimeno, Ana Cristina ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

^b CSIC   (Spain)

Author keywords

Arbequina; High density; Olive oil; Quality; Ripening

Indexed keywords

ALPHA TOCOPHEROL; FATTY ACID; OLIVE OIL; PEROXIDE; PHENOL DERIVATIVE; PIGMENT; VEGETABLE OIL;

AGRICULTURE; ARTICLE; BIOSYNTHESIS; CHEMISTRY; COMPARATIVE STUDY; FOOD QUALITY; FOOD STORAGE; FRUIT; GROWTH, DEVELOPMENT AND AGING; HUMAN; IRRIGATION (AGRICULTURE); METABOLISM; METHODOLOGY; NUTRITIONAL VALUE; OLIVE TREE; OXIDATION REDUCTION REACTION; PH; PHYSICAL CHEMISTRY; SENSATION; SPAIN; TASTE;

AGRICULTURAL IRRIGATION; AGRICULTURE; ALPHA-TOCOPHEROL; FATTY ACIDS; FOOD QUALITY; FOOD STORAGE; FRUIT; HUMANS; HYDROGEN-ION CONCENTRATION; NUTRITIVE VALUE; OLEA; OXIDATION-REDUCTION; PEROXIDES; PHENOLS; PHYSICOCHEMICAL PHENOMENA; PIGMENTS, BIOLOGICAL; PLANT OILS; SENSATION; SPAIN; TASTE;

OLEACEAE;

EID: 84878726014     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6028     Document Type: Article

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