Evaluation of chemical and phenotypic changes in Blanqueta, Cobrancosa, and Galega during olive fruits ripening

CYTA - Journal of Food

Volumn 11, Issue 2, 2013, Pages 136-141

  Barros, Ana I ^a   Freire, Ivan ^a   Goncalves, Berta ^b   Bacelar, Eunice ^b   Gomes, Sonia ^a   Lopes, João ^c   Guedes Pinto, Henrique ^a   Martins Lopes, Paula ^a  

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

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

^c Ministero da Agricultura do Desenvolvimento Rural e das Pescas Portugal   (Portugal)

Author keywords

Antioxidant activity; Olives; Phenolic compounds; Physical parameters; Ripening

Indexed keywords

ANTI-OXIDANT ACTIVITIES; OLIVES; PHENOLIC COMPOUNDS; PHYSICAL PARAMETERS; RIPENING;

CHEMICAL COMPOUNDS; FRUITS;

PLANTS (BOTANY);

EID: 84887915864     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2012.705329     Document Type: Article

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