From Olive Fruits to Olive Oil: Phenolic Compound Transfer in Six Different Olive Cultivars Grown under the Same Agronomical Conditions

Phenolic compounds are responsible of the nutritional and sensory quality of extra-virgin olive oil (EVOO). The composition of phenolic compounds in EVOO is related to the initial content of phenolic compounds in the olive-fruit tissues and the activity of enzymes acting on these compounds during th...

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Detalles Bibliográficos
Autores principales: Talhaoui, Nassima, Gómez-Caravaca, Ana María, León, Lorenzo, De la Rosa, Raúl, Fernández-Gutiérrez, Alberto, Segura-Carretero, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4813199/
https://www.ncbi.nlm.nih.gov/pubmed/26959010
http://dx.doi.org/10.3390/ijms17030337

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4813199/
https://www.ncbi.nlm.nih.gov/pubmed/26959010
http://dx.doi.org/10.3390/ijms17030337

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