Olive (Olea europaea L.) tree nitrogen status is a key factor for olive oil quality

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 47, 2013, Pages 11261-11272

  Erel, Ran ^a,b   Kerem, Zohar ^b   Ben Gal, Alon ^a   Dag, Arnon ^a   Schwartz, Amnon ^b   Zipori, Isaac ^a   Basheer, Loai ^b   Yermiyahu, Uri ^a  

^a VOLCANI CENTER   (Israel)

^b HEBREW UNIVERSITY OF JERUSALEM   (Israel)

Author keywords

fatty acid composition; free fatty acids; mineral nutrition; Olea europaea; polyphenols

Indexed keywords

FATTY ACID COMPOSITION; FREE FATTY ACID; MINERAL NUTRITION; OLEA EUROPAEA; POLYPHENOLS;

FATTY ACIDS; OLIVE OIL; POLYUNSATURATED FATTY ACIDS;

FRUITS;

NITROGEN; OLIVE OIL; PHENOL DERIVATIVE; PHOSPHORUS; POTASSIUM; UNSATURATED FATTY ACID; VEGETABLE OIL;

ARTICLE; CHEMISTRY; FOOD QUALITY; FRUIT; IRRIGATION (AGRICULTURE); METABOLISM; MULTIVARIATE ANALYSIS; OLIVE TREE; PHYSIOLOGY; PLANT LEAF;

AGRICULTURAL IRRIGATION; FATTY ACIDS, UNSATURATED; FOOD QUALITY; FRUIT; MULTIVARIATE ANALYSIS; NITROGEN; OLEA; PHENOLS; PHOSPHORUS; PLANT LEAVES; PLANT OILS; POTASSIUM;

EID: 84889782825     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4031585     Document Type: Article

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