Influence of Fruit Ripening on Olive Oil Quality
- 1 January 1996
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (11), 3516-3520
- https://doi.org/10.1021/jf950585u
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Quality of picual olive fruits stored under controlled atmospheresJournal of Agricultural and Food Chemistry, 1993
- Quality of oils from olives stored under controlled atmosphereJournal of Oil & Fat Industries, 1992
- Evolución de la biosíntesis de lípidos durante la maduración de las variedades de aceituna "Picual" y "Gordal"Grasas y Aceites, 1992
- Determination of the oxidative stability of fats and oils: Comparison between the active oxygen method (AOCS Cd 12‐57) and the rancimat methodJournal of Oil & Fat Industries, 1986