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Journal of Chemistry
Volume 2017 (2017), Article ID 5197613, 11 pages
https://doi.org/10.1155/2017/5197613
Research Article

Kinetics of the Polyphenolic Content and Radical Scavenging Capacity in Olives through On-Tree Ripening

1Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes e Alto Douro, (CITAB-UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
2Department of Food Technology, EPSO, Miguel Hernández University, Ctra. Beniel km 3.2, Orihuela, 03312 Alicante, Spain
3National Institute for Agricultural and Veterinary Research (INIAV I.P.), Elvas, Portugal

Correspondence should be addressed to Irene Gouvinhas and Raúl Domínguez-Perles

Received 8 September 2016; Accepted 1 December 2016; Published 2 January 2017

Academic Editor: Sevgi Kolaylı

Copyright © 2017 Irene Gouvinhas et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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