Characterization of phenolic compounds in olive stones of three moroccan varieties
Phenolic compounds have a fundamental importance in the nutritional and sensorial characteristics of olive. In this study phenolic compounds extracted from olive fruit stones of three Moroccan registered cultivars were analyzed. The obtained results showed that the total amount of phenolic compounds...
Guardado en:
Autores principales: | Elbir,Mustapha, Es-Safi,Nour Eddine, Amhoud,Abdelatif, Mbarki,Mohamed |
---|---|
Lenguaje: | English |
Publicado: |
Universidad del Bío-Bío
2015
|
Materias: | |
Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-221X2015000300003 |
Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares
-
Valorization of Moroccan olive stones by using it in particleboard panels
por: Elbir,M, et al.
Publicado: (2012) -
An Easy-to-Use Procedure for the Measurement of Total Phenolic Compounds in Olive Fruit
por: Pilar Luaces, et al.
Publicado: (2021) -
Dehydrated olive-waste cake as a source of high value-added bioproduct: Drying kinetics, physicochemical properties, and bioactive compounds
por: Uribe,Elsa, et al.
Publicado: (2014) -
The Shape Diversity of Olive Stones Resulting from Domestication and Diversification Unveils Traits of the Oldest Known 6500-Years-Old Table Olives from Hishuley Carmel Site (Israel)
por: Jean-Frédéric Terral, et al.
Publicado: (2021) -
Effect of abscisic acid on the maturation of olive trees cv. Arbequina
por: Contreras,Américo, et al.
Publicado: (2012)