Olive Fruit Ripening Degree and Water Content Relationships with Phenolic Acids and Alcohols, Secoiridoids, Flavonoids and Pigments in Fruit and Oil.
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| Title: | Olive Fruit Ripening Degree and Water Content Relationships with Phenolic Acids and Alcohols, Secoiridoids, Flavonoids and Pigments in Fruit and Oil. |
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| Authors: | Vicario, Giulia1 (AUTHOR) giulia.vicario94@gmail.com, Cantini, Claudio2 (AUTHOR) claudio.cantini@ibe.cnr.it, Francini, Alessandra1 (AUTHOR) a.francini@santannapisa.it, Raffaelli, Andrea1,3 (AUTHOR) andrea1.raffaelli@santannapisa.it, Cifelli, Mario4 (AUTHOR) mario.cifelli@unipi.it, Domenici, Valentina4 (AUTHOR) valentina.domenici@unipi.it, Sebastiani, Luca1 (AUTHOR) l.sebastiani@santannapisa.it |
| Source: | Molecules. Oct2023, Vol. 28 Issue 19, p6943. 17p. |
| Database: | Academic Search Ultimate |
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| ISSN: | 14203049 |
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| DOI: | 10.3390/molecules28196943 |
