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Antioxidant capacity, fatty acids profile, anddescriptive sensory analysis of table olives asaffected by deficit irrigation


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Título :
Antioxidant capacity, fatty acids profile, anddescriptive sensory analysis of table olives asaffected by deficit irrigation
Autor :
Cano-Lamadrid, Marina  
Hernández, Francisca  
Corell González, Mireia  
Burló, Francisco  
Legua, Pilar  
Moriana, Alfonso
Carbonell-Barrachina, Ángel A.  
Editor :
Wiley
Departamento:
Departamentos de la UMH::Tecnología Agroalimentaria
Fecha de publicación:
2015-09
URI :
https://hdl.handle.net/11000/34325
Resumen :
BACKGROUND: The influence of three irrigation treatments (T0, no stress; T1, soft stress; and, T2, moderate stress) on the keyfunctional properties [fatty acids, sugar alcohols, organic acids, minerals, total polyphenols content (TPC), and antioxidantactivity (AA)], sensory quality, and consumers’ a...  Ver más
Palabras clave/Materias:
consumers
functional foods
hydrosustainable product
Olea europaea L
water stress
‘Manzanilla
Tipo de documento :
info:eu-repo/semantics/article
Derechos de acceso:
info:eu-repo/semantics/closedAccess
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
DOI :
https://doi.org/10.1002/jsfa.7744
Publicado en:
Journal of the Science of Food and AgricultureVolume 97, Issue 2Jan 2017
Aparece en las colecciones:
Artículos Tecnología Agroalimentaria



Creative Commons La licencia se describe como: Atribución-NonComercial-NoDerivada 4.0 Internacional.