Component changes in olive (Hojiblanca var.) during ripening

R. Guillén; J. Fernández-Bolaños; A. Heredia

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

Component changes in olive (Hojiblanca var.) during ripening

Authors

R. Guillén Instituto de la Grasa y sus Derivados (CSIC)
J. Fernández-Bolaños Instituto de la Grasa y sus Derivados (CSIC)
A. Heredia Instituto de la Grasa y sus Derivados (CSIC). Sevilla

DOI:

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

Keywords:

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

Guillén R, Fernández-Bolaños J, Heredia A. Component changes in olive (Hojiblanca var.) during ripening. Grasas aceites [Internet]. 1993Jun.30 [cited 2025May1];44(3):201-3. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1094

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Issue

Vol. 44 No. 3 (1993)

Section

Research

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