• DOI:10.1021/JF030525L
• Corpus ID: 36821085

Effect of cultivar and processing method on the contents of polyphenols in table olives.

@article{Romero2004EffectOC,
  title={Effect of cultivar and processing method on the contents of polyphenols in table olives.},
  author={Concepci{\'o}n Romero and Manuel Brenes and Khaled Yousfi and Pedro Garc{\'i}a Garc{\'i}a and Aranzazu Villagr{\'a} Garc{\'i}a and Antonio Garrido},
  journal={Journal of agricultural and food chemistry},
  year={2004},
  volume={52 3},
  pages={
          479-84
        },
  url={https://api.semanticscholar.org/CorpusID:36821085}
}

• C. Romero, M. Brenes, +3 authors A. Garrido
• Published in Journal of Agricultural and… 10 January 2004
• Agricultural and Food Sciences

TLDR

The results obtained in this work indicate that table olives can be considered a good source of phenolic antioxidants, although their concentration depends on olive cultivar and processing method.Expand