Grasas y Aceites, Vol 44, No 3 (1993)

Component changes in olive (Hojiblanca var.) during ripening


https://doi.org/10.3989/gya.1993.v44.i3.1094

R. Guillén
Instituto de la Grasa y sus Derivados (CSIC), Spain

J. Fernández-Bolaños
Instituto de la Grasa y sus Derivados (CSIC), Spain

A. Heredia
Instituto de la Grasa y sus Derivados (CSIC). Sevilla, Spain

Abstract


The evolution during ripening of the principal components from olive, Hojiblanca var., was studied. The similarities and differences with other varieties were established.

Keywords


Hojiblanca (olive); Olive components (changes); Ripening; Varieties (comparation)

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Copyright (c) 1993 Consejo Superior de Investigaciones Científicas (CSIC)

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