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Olive Fruit Ripening Degree and Water Content Relationships with Phenolic Acids and Alcohols, Secoiridoids, Flavonoids and Pigments in Fruit and Oil.
Vicario, Giulia; Cantini, Claudio; Francini, Alessandra; Raffaelli, Andrea; Cifelli, Mario; Domenici, Valentina; Sebastiani, Luca.
Afiliación
  • Vicario G; Crop Science Research Centre (CSRC), Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy.
  • Cantini C; Institute for BioEconomy (IBE), National Research Council of Italy (CNR), Via Vecchia Aurelia 49, 58022 Follonica, Italy.
  • Francini A; Crop Science Research Centre (CSRC), Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy.
  • Raffaelli A; Crop Science Research Centre (CSRC), Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy.
  • Cifelli M; Institute of Agricultural Biology and Biotechnology-National Research Council (IBBA-CNR), Via Moruzzi 1, 56124 Pisa, Italy.
  • Domenici V; Chemistry and Industrial Chemistry Department, University of Pisa, Via Moruzzi 13, 56124 Pisa, Italy.
  • Sebastiani L; Chemistry and Industrial Chemistry Department, University of Pisa, Via Moruzzi 13, 56124 Pisa, Italy.
Molecules ; 28(19)2023 Oct 05.
Article en En | MEDLINE | ID: mdl-37836786
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Olea Límite: Humans Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2023 Tipo del documento: Article País de afiliación: Italia
Texto completo
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XML
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Olea Límite: Humans Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2023 Tipo del documento: Article País de afiliación: Italia