Effect of Spanish style processing on the phenolic compounds and antioxidant activity of Algerian green table olives
The study was carried out on seven Algerian olive cultivars to report the effect of Spanish style processing on individual and total phenolic compounds and the changes that occur in antioxidant capacity. The results indicate that the treatment leads to losses in phenolic contents which are cultivar...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2016-03-01
|
| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1580 |