An Easy-to-Use Procedure for the Measurement of Total Phenolic Compounds in Olive Fruit.

Luaces, Pilar; Pascual, Mar; Pérez, Ana G; Sanz, Carlos

Luaces, Pilar; Pascual, Mar; Pérez, Ana G; Sanz, Carlos.

Afiliación

Luaces P; Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, Spanish National Research Council (CSIC), 41013 Seville, Spain.
Pascual M; Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, Spanish National Research Council (CSIC), 41013 Seville, Spain.
Pérez AG; Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, Spanish National Research Council (CSIC), 41013 Seville, Spain.
Sanz C; Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa, Spanish National Research Council (CSIC), 41013 Seville, Spain.

Antioxidants (Basel) ; 10(11)2021 Oct 21.

Article en En | MEDLINE | ID: mdl-34829527

Palabras clave

Olea europaea L.; olive fruit; phenolic compounds; quality; virgin olive oil

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Antioxidants (Basel) Año: 2021 Tipo del documento: Article País de afiliación: España

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