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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發表在:	Foods
Main Authors:	María del Pilar Fernández-Poyatos, Eulogio J. Llorent-Martínez, Antonio Ruiz-Medina
格式:	Article
語言:	英语
出版:	MDPI AG 2021-02-01
主題:	olives <i>Olea europaea</i> Cornezuelo Cornicabra Picual phenolic
在線閱讀:	https://www.mdpi.com/2304-8158/10/2/380