Development of an HPLC/DAD method for determination of phenolic profile in portuguese olive fruits
Polyphenolic compounds inliuence the sensorial properties of olive fruits and virgin olive oils and are imporlant markers for studying fruit characteristics of different cultivars and for controlling oil production processes . A few chromatographic methods have been used to study the phenolic compou...
| Autor principal: | |
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| Outros Autores: | , , , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2021
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10284/9848 |
| País: | Portugal |
| Oai: | oai:bdigital.ufp.pt:10284/9848 |