Showing Publication (PIGA 2005)
Piga A., Del Caro A., Pinna I., Agabbio M. (2005) Anthocyanin and colour evolution in naturally black table olives during anaerobic processing. LWT - Food Science and Technology 38:425-429
Abbreviation: PIGA 2005
Food Composition
This publication was used to obtain 4 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 165.50 mg/100 g FW | Black olives Semidana 150 days | no | 1 |
| 159.90 mg/100 g FW | Black olives Semidana 180 days | no | 1 |
| 289.60 mg/100 g FW | Black olives Kalamata 150 days | no | 1 |
| 265.10 mg/100 g FW | Black olives Kalamata 180 days | no | 1 |