Olive Fruit Ripening Degree and Water Content Relationships with Phenolic Acids and Alcohols, Secoiridoids, Flavonoids and Pigments in Fruit and Oil

Olive drupe traits (i.e., ripening index and pericarp water content) and minor components (i.e., phenols and pigments in both fruit and oil) are important for human health and are affected by agronomic background. The aim of this study was to investigate the relationship between fruit traits, phenol...

Descripción completa

Detalles Bibliográficos
Autores principales: Vicario, Giulia, Cantini, Claudio, Francini, Alessandra, Raffaelli, Andrea, Cifelli, Mario, Domenici, Valentina, Sebastiani, Luca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10574279/
https://www.ncbi.nlm.nih.gov/pubmed/37836786
http://dx.doi.org/10.3390/molecules28196943

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10574279/
https://www.ncbi.nlm.nih.gov/pubmed/37836786
http://dx.doi.org/10.3390/molecules28196943

Ejemplares similares