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Changes in Glutathione, Ascorbate, and Antioxidant Enzymes during Olive Fruit Ripening

Eduardo López-Huertas1, José M Palma1

  • 1Group of Antioxidants and Free Radicals in Biotechnology, Food and Agriculture, Estación Experimental Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), 1, Profesor Albareda, Granada 18008, Spain.

Journal of Agricultural and Food Chemistry
|October 26, 2020
PubMed

Keywords:
antioxidantolive (Olea europaea)ripening

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