Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil

Food Research International

Volumn 54, Issue 2, 2013, Pages 1868-1875

  Bengana, Mohamed ^a,b   Bakhouche, Abdelhakim ^c,d   Lozano Sánchez, Jesús ^c,d   Amir, Youcef ^b   Youyou, Ahcene ^a   Segura Carretero, Antonio ^c,d   Fernández Gutiérrez, Alberto ^c,d  

^a Algeria 3INATAA University of Constatntine   (Algeria)

^b UNIVERSITÉ MOULOUD MAMMERI   (Algeria)

^c UNIVERSITY OF GRANADA   (Spain)

^d Functional Food Research and Development Center   (Spain)

Author keywords

Chemical characterization; Chemlal; EVOO; Harvest date; Maturity index; Polyphenols

Indexed keywords

CHEMICAL CHARACTERIZATION; CHEMLAL; EVOO; MATURITY INDICES; POLYPHENOLS;

CHEMICAL COMPOUNDS; HARVESTING; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY;

OLIVE OIL;

OLEACEAE;

EID: 84889094585     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.08.037     Document Type: Article

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