首页> Food chemistry> Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry.

Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry.

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第一作者： Rim,Hachicha Hbaieb

第一单位： Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia.

作者： Rim,Hachicha Hbaieb ^[1] ; Faten,Kotti ^[1] ; Nuria,Cortes-Francisco ^[2] ; Josep,Caixach ^[2] ; Mohamed,Gargouri ^[3] ; Stefania,Vichi ^[4]

作者单位： Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia. ^[1] Mass Spectrometry Laboratory/Organic Pollutants, IDAEA-CSIC, Jordi Girona, 18-26, 08034 Barcelona, Spain. ^[2] Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia. Electronic address: mohamed.gargouri@insat.rnu.tn. ^[3] Food Science and Nutrition Department, INSA, XaRTA (Catalonian Reference Network on FoodTechnology), University of Barcelona, Food and Nutrition Torribera Campus, Av. Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain. ^[4]