Component changes in olive (Hojiblanca var.) during ripening
DOI:
https://doi.org/10.3989/gya.1993.v44.i3.1094Keywords:
Hojiblanca (olive), Olive components (changes), Ripening, Varieties (comparation)Abstract
The evolution during ripening of the principal components from olive, Hojiblanca var., was studied. The similarities and differences with other varieties were established.
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Published
1993-06-30
How to Cite
1.
Guillén R, Fernández-Bolaños J, Heredia A. Component changes in olive (Hojiblanca var.) during ripening. grasasaceites [Internet]. 1993Jun.30 [cited 2023Nov.28];44(3):201-3. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1094
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Research
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