Physico-chemical characteristics of olives and olive oil from two mono-cultivars during various ripening phases

Die Nahrung

Volumn 45, Issue 5, 2001, Pages 350-352

  Finotti, E ^a   Beye, C ^a   Nardo, N ^a   Quaglia, G B ^a   Milin, C ^b   Giacometti, J ^b  

^a Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione   (Italy)

^b UNIVERSITY OF RIJEKA   (Croatia)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; FATTY ACID; OLIVE OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; FRUIT; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; TIME;

ANTIOXIDANTS; CHEMISTRY, PHYSICAL; FATTY ACIDS; FRUIT; NUTRITIVE VALUE; PLANT OILS; TIME FACTORS;

EID: 0035491296     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20011001)45:5<350::AID-FOOD350>3.0.CO;2-G     Document Type: Article

References (0)