Antioxidant activity and phenolic composition of Cv. Cobrançosa olives affected through the maturation process

Journal of Functional Foods

Volumn 11, Issue C, 2014, Pages 20-29

  Sousa, Anabela ^a,b   Malheiro, Ricardo ^a,b   Casal, Susana ^b   Bento, Albino ^a   Pereira, José Alberto ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

Antioxidant activity; Cv. Cobran osa; Maturation process; Phenolic profile

Indexed keywords

OLEACEAE; OSA;

EID: 84926315825     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2014.08.024     Document Type: Article

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