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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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Principais autores: María del Pilar Fernández-Poyatos, Eulogio J. Llorent-Martínez, Antonio Ruiz-Medina
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2021-02-01
Serier:Foods
Fag:
olives
<i>Olea europaea</i>
Cornezuelo
Cornicabra
Picual
phenolic
Online adgang:https://www.mdpi.com/2304-8158/10/2/380
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