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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| Автори: | , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
MDPI AG
2021-02-01
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| Серія: | Foods |
| Предмети: | |
| Онлайн доступ: | https://www.mdpi.com/2304-8158/10/2/380 |
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