Evaluation of Changes in Phenolic Compounds of Two Varieties of Olives during the Course of Maturation

Subject Areas : food microbiology

S. Z. Bolandnazar ¹ , S. H. Hoseini ² , M. Servili ³ , M. Ghavami ⁴

1 - M. Sc. Student of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Assistant Professor of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Professor of Nutrition Department, Peruja University, Peruja, Italy.
4 - Professor of the College of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

Received: 2013-06-17 Accepted : 2013-09-14 Published : 2014-01-01

Keywords:

References:

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