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
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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
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