Variability of Virgin Olive Oil Phenolic Compounds in a Segregating Progeny from a Single Cross in Olea europaea L. and Sensory and Nutritional Quality Implications

Virgin olive oil phenolic compounds are responsible for its nutritional and sensory quality. The synthesis of phenolic compounds occurs when enzymes and substrates meet as olive fruit is crushed during the industrial process to obtain the oil. The genetic variability of the major phenolic compounds...

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Detalles Bibliográficos
Autores principales: Pérez, Ana G., León, Lorenzo, Pascual, Mar, Romero-Segura, Carmen, Sánchez-Ortiz, Araceli, de la Rosa, Raúl, Sanz, Carlos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3961445/
https://www.ncbi.nlm.nih.gov/pubmed/24651694
http://dx.doi.org/10.1371/journal.pone.0092898

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3961445/
https://www.ncbi.nlm.nih.gov/pubmed/24651694
http://dx.doi.org/10.1371/journal.pone.0092898

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