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Changes in virgin olive oil antioxidants, polyphenol oxidase and peroxidase activities during fruit ripening
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Orientador(es)
Resumo(s)
One of the current challenges in olive oil quality is to assure that olive antioxidante compounds are preserved in order to maintain their role on oxidative degradation protection. (...)
Descrição
Palavras-chave
Olea europaea Cobrançosa Galega Enzymes Maturation Phenols Mediterranean diet
Contexto Educativo
Citação
PERES, M.F. [et al.] (2012) - Changes in virgin olive oil antioxidants, polyphenol oxidase and peroxidase activities during fruit ripening. In International Conference Olivebioteq, 4, Chania, Creta : proceedings. Vol. 2, p. 515-520.