The phytoprostane content in green table olives is influenced by Spanish-style processing and regulated deficit irrigation

LWT

Volumn 64, Issue 2, 2015, Pages 997-1003

  Jacinta Collado Gonzalez ^a   Moriana, Alfonso ^b   Ignacio F Giron ^c   Corell, Mireia ^b   Medina, Sonia ^a   Durand, Thierry ^d   Guy, Alexandre ^d   Galano, Jean Marie ^d   Valero, Ester ^a   Garrigues, Teresa ^a   Ferreres, Federico ^a   Felix Moreno ^c   Torrecillas, Arturo ^a   Gil Izquierdo, Angel ^a  

^a RESEARCH GROUP ON QUALITY   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

^c INSTITUTO DE RECURSOS NATURALES Y AGROBIOLOGÍA DE SEVILLA   (Spain)

^d UNIV MONTPELLIER   (France)

Author keywords

Lipid peroxidation; Mass spectrometry; Stress integral; UHPLC; Water stress

Indexed keywords

FRUITS; IRRIGATION; MASS SPECTROMETRY;

BENEFICIAL EFFECTS; DEFICIT IRRIGATION; IRRIGATION TREATMENTS; LIPID PEROXIDATION; REGULATED DEFICIT IRRIGATION; STRESS INTEGRAL; UHPLC; WATER STRESS;

HARDENING;

EID: 84944350837     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.07.005     Document Type: Article

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