Phenolic Signatures of Portuguese Olive Cultivars with High Nutritional Relevance
The olive fruit is recognized for being a significant source of phenolic compounds, including hydroxytyrosol (H-tyr), tyrosol (Tyr), oleuropein (Ole), and verbascoside (Verb). The maturity index (MI) significantly influences the phenolic profile, which is a cultivar-specific trait. A study was condu...
Uloženo v:
| Hlavní autoři: | , , |
|---|---|
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI AG
2025-10-01
|
| Edice: | Nutraceuticals |
| Témata: | |
| On-line přístup: | https://www.mdpi.com/1661-3821/5/4/31 |
| Tagy: |
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
|