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Enrichment of Olive Fruits in Antioxidant Content by Pre-Harvest Salicylic Acid Treatment
We here study the effect of the pre-harvest application of salicylic acid at two different concentrations on the olive phenolic composition. Influence of the cultivar and harvesting day were considered. As a result, the total phenol content increased significantly, particularly when using 200 mg mL(...
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| 出版年: | Foods |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7589437/ https://ncbi.nlm.nih.gov/pubmed/33096799 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9101513 |
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