Changes in Quality and Antioxidant Properties of Virgin Olive Oil of 'Cornicabra' According to Fruit Maturation in Longnan, China.

Yang, Lihua; Ma, Junyi; Yan, Huiqiang; Lü, Xiaofei; Guo, Junwei; Kong, Weibao; Deng, Yu

Yang, Lihua; Ma, Junyi; Yan, Huiqiang; Lü, Xiaofei; Guo, Junwei; Kong, Weibao; Deng, Yu.

Affiliation

Yang L; College of Life Science, Northwest Normal University.
Ma J; College of Life Science, Northwest Normal University.
Yan H; College of Life Science, Northwest Normal University.
Lü X; College of Life Science, Northwest Normal University.
Guo J; College of Life Science, Northwest Normal University.
Kong W; College of Life Science, Northwest Normal University.
Deng Y; Institute of Olive, Longnan Academy of Economic Forestry.

J Oleo Sci ; 70(12): 1731-1740, 2021 Dec 03.

Article de En | MEDLINE | ID: mdl-34759107

Sujet(s)
Mots clés

Cornicabra; antioxidant properties; maturity; quality; virgin olive oil

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Qualité alimentaire / Olea / Huile d'olive / Fruit / Antioxydants Pays/Région comme sujet: Asia Langue: En Journal: J Oleo Sci Sujet du journal: BIOQUIMICA Année: 2021 Type de document: Article Pays de publication: Japon

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