Effect of Ripening on the Phenolic Composition and Mineral Content of Three Varieties of Olive Fruits

The phenolic composition and mineral content of Cornezuelo, Cornicabra and Picual olive fruit varieties were investigated during olive ripening in two different harvesting seasons (2017/2018 and 2018/2019). Phytochemical profiles were evaluated by high-performance liquid chromatography (HPLC) with d...

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Detalles Bibliográficos
Autores principales: Fernández-Poyatos, María del Pilar, Llorent-Martínez, Eulogio J., Ruiz-Medina, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7919262/
https://www.ncbi.nlm.nih.gov/pubmed/33572465
http://dx.doi.org/10.3390/foods10020380

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7919262/
https://www.ncbi.nlm.nih.gov/pubmed/33572465
http://dx.doi.org/10.3390/foods10020380

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