Antioxidant capacity, fatty acids profile, and descriptive sensory analysis of table olives as affected by deficit irrigation

Journal of the Science of Food and Agriculture

Volumn 97, Issue 2, 2017, Pages 444-451

  Cano Lamadrid, Marina ^a   Hernández, Francisca ^a   Corell, Mireia ^b,c   Burló, Francisco ^a   Legua, Pilar ^a   Moriana, Alfonso ^b,c   Carbonell Barrachina, Ángel A ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

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

^c UNIVERSITY OF SEVILLE   (Spain)

Author keywords

consumers; functional foods; hydrosustainable products; Olea europaea L; water stress; Manzanilla

Indexed keywords

ANTIOXIDANT; FATTY ACID; LINOLEIC ACID; MINERAL; OLIVE OIL; PHYTIC ACID; WATER;

ADULT; CHEMISTRY; COLOR; CONSUMER ATTITUDE; FRUIT; HUMAN; IRRIGATION (AGRICULTURE); MIDDLE AGED; NUTRITIONAL VALUE; OLIVE TREE; PHYSIOLOGICAL STRESS; TASTE; YOUNG ADULT;

ADULT; AGRICULTURAL IRRIGATION; ANTIOXIDANTS; COLOR; CONSUMER BEHAVIOR; FATTY ACIDS; FRUIT; HUMANS; LINOLEIC ACID; MIDDLE AGED; MINERALS; NUTRITIVE VALUE; OLEA; OLIVE OIL; PHYTIC ACID; STRESS, PHYSIOLOGICAL; TASTE; WATER; YOUNG ADULT;

EID: 84966652097     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7744     Document Type: Article

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