Composition of secoiridoid derivatives from Picual virgin olive oil using response surface methodology with regard to malaxation conditions, fruit ripening, and irrigation management

European Food Research and Technology

Volumn 242, Issue 10, 2016, Pages 1709-1718

  de Torres, Antonia ^a   Espínola, Francisco ^a   Moya, Manuel ^a   Castro, Eulogio ^a  

^a UNIVERSITY OF JAÉN   (Spain)

Author keywords

Irrigation; Malaxation; Maturity; Secoiridoid derivatives; Talc; Virgin olive oil

Indexed keywords

FRUITS; IRRIGATION; SURFACE PROPERTIES; TALC;

IRRIGATION MANAGEMENT; MALAXATION; MATURITY; MATURITY INDICES; PHENOLIC COMPOUNDS; RESPONSE SURFACE METHODOLOGY; TEMPERATURE RANGE; VIRGIN OLIVE OIL;

OLIVE OIL;

EID: 84961214164     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-016-2670-8     Document Type: Article

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