Correlation among fat, reducing sugars and moisture contents in the fresh pulp of olives
DOI:
https://doi.org/10.3989/gya.1991.v42.i6.1202Keywords:
Fat, Moisture, Multiple regression, Olive (pulp), Reducing sugarsAbstract
Statistical analysis of the results obtained for fat, reducing sugars, and moisture, in the fresh pulp of olives from two Spanish varieties, Gordal and Zorzaleña, and one of Greek origin, Conservolea, during the growth and ripening period, gives rise to a multiple regression equation, which is valid for the three considered varieties. No significant differences, related to variety, crop, and culture region, were found in this study.
Downloads
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 1991 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.
