Correlation among fat, reducing sugars and moisture contents in the fresh pulp of olives

Authors

  • A. H. Sánchez Gómez Instituto de la Grasa y sus Derivados (CSIC)
  • M. J. Fernández Díez Instituto de la Grasa y sus Derivados (CSIC)

DOI:

https://doi.org/10.3989/gya.1991.v42.i6.1202

Keywords:

Fat, Moisture, Multiple regression, Olive (pulp), Reducing sugars

Abstract


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.

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Published

1991-12-30

How to Cite

1.
Sánchez Gómez AH, Fernández Díez MJ. Correlation among fat, reducing sugars and moisture contents in the fresh pulp of olives. grasasaceites [Internet]. 1991Dec.30 [cited 2023Sep.22];42(6):414-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1202

Issue

Section

Research

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