Phenolic profiles, oil amount and sugar content during olive ripening of three typical Tuscan cultivars to detect the best harvesting time for oil production

Food Research International

Volumn 54, Issue 2, 2013, Pages 1876-1884

  Cecchi, Lorenzo ^a   Migliorini, Marzia ^a   Cherubini, Chiara ^a   Giusti, Matteo ^b   Zanoni, Bruno ^b   Innocenti, Marzia ^b   Mulinacci, Nadia ^b  

^a Laboratorio Chimico Merceologico Metropoli   (Italy)

^b UNIVERSITY OF FLORENCE   (Italy)

Author keywords

HPLC DAD MS; Oleuropein; Olive ripening; Secoiridoid biosynthesis; Sugar fermentation

Indexed keywords

CHLOROGENIC ACIDS; CORRELATION COEFFICIENT; HPLC-DAD-MS; OLEUROPEIN; OLIVE RIPENING; PHENOLIC COMPOUNDS; PHENOLIC PROFILES; STATISTICAL EVALUATION;

BIOCHEMISTRY; FRUITS;

PHENOLS;

EID: 84889084008     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.04.033     Document Type: Article

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