The phytoprostane content in green table olives is influenced by Spanish-style processing and regulated deficit irrigation

The phytoprostane content in green table olives is influenced by Spanish-style processing and regulated deficit irrigation

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Bibliographic Details
Main Authors: Collado González, Jacinta, Girón Moreno, Ignacio F., Medina Escudero, Sonia, Valero, E., Garrigues, T., Ferreres, Federico, Moreno Lucas, Félix, Torrecillas Melendreras, Arturo, Gil-Izquierdo, Ángel
Other Authors: Ministerio de Economía y Competitividad (España)
Format: artículo biblioteca
Language:English
Published: Academic Press
Subjects:Lipid peroxidation, Mass spectrometry, Stress integral, UHPLC, Water stress,
Online Access:http://hdl.handle.net/10261/123965
http://dx.doi.org/10.13039/501100003329
http://dx.doi.org/10.13039/501100007273
http://dx.doi.org/10.13039/501100000780
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http://hdl.handle.net/10261/123965
http://dx.doi.org/10.13039/501100003329
http://dx.doi.org/10.13039/501100007273
http://dx.doi.org/10.13039/501100000780

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