Characterization of phenolic compounds in olive stones of three moroccan varieties
Phenolic compounds have a fundamental importance in the nutritional and sensorial characteristics of olive. In this study phenolic compounds extracted from olive fruit stones of three Moroccan registered cultivars were analyzed. The obtained results showed that the total amount of phenolic compounds...
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| Format: | Artigo |
| Jezik: | Inglês |
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Universidad del Bío-Bío
2015-08-01
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| Serija: | Maderas: Ciencia y Tecnología |
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| Online dostop: | https://revistas.ubiobio.cl/index.php/MCT/article/view/2085 |
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