Enrichment of Olive Fruits in Antioxidant Content by Pre-Harvest Salicylic Acid Treatment

We here study the effect of the pre-harvest application of salicylic acid at two different concentrations on the olive phenolic composition. Influence of the cultivar and harvesting day were considered. As a result, the total phenol content increased significantly, particularly when using 200 mg mL(...

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Detalles Bibliográficos
Autores principales: Blanch, Gracia Patricia, Gómez-Jiménez, María C., Ruiz del Castillo, María Luisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7589437/
https://www.ncbi.nlm.nih.gov/pubmed/33096799
http://dx.doi.org/10.3390/foods9101513

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7589437/
https://www.ncbi.nlm.nih.gov/pubmed/33096799
http://dx.doi.org/10.3390/foods9101513

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