Correlation among fat, reducing sugars and moisture contents in the fresh pulp of olives
Keywords:Fat, Moisture, Multiple regression, Olive (pulp), Reducing sugars
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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