Kinetics of the Polyphenolic Content and Radical Scavenging Capacity in Olives through On-Tree Ripening

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Kinetics of the Polyphenolic Content and Radical Scavenging Capacity in Olives through On-Tree Ripening

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wetenschappelijk artikel

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наукова стаття, опублікована у 2017

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Kinetics of the Polyphenolic C ...... lives through On-Tree Ripening

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Kinetics of the Polyphenolic C ...... lives through On-Tree Ripening

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Kinetics of the Polyphenolic C ...... lives through On-Tree Ripening

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Kinetics of the Polyphenolic C ...... lives through On-Tree Ripening

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Kinetics of the Polyphenolic C ...... lives through On-Tree Ripening

@en

Kinetics of the Polyphenolic C ...... lives through On-Tree Ripening

@nl

P1476

Kinetics of the Polyphenolic C ...... lives through On-Tree Ripening

@en

P2093

Amadeo Gironés-Vilaplana

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Ana Barros

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Irene Gouvinhas

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Nelson Machado

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Raúl Domínguez-Perles

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Teresa Carvalho

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P2860

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Discrimination and characterisation of extra virgin olive oils from three cultivars in different maturation stages using Fourier transform infrared spectroscopy in tandem with chemometrics.

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Monitoring endogenous enzymes during olive fruit ripening and storage: correlation with virgin olive oil phenolic profiles.

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1-11

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scholarly article

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10.1155/2017/5197613

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P478

2017

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2017-01-01T00:00:00Z

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