Organic acid content and composition of the olive fruits during ripening and its relationship with oil and sugar

Scientia Horticulturae

Volumn 122, Issue 2, 2009, Pages 216-220

  Nergiz, Cevdet ^a   Ergönül, Pelin Günç ^b  

^a FATIH UNIVERSITY   (Turkey)

^b CELAL BAYAR UNIVERSITY   (Turkey)

Author keywords

HPLC; Oil; Olive fruit; Organic acids; Ripening; Sugar

Indexed keywords

CHEMICAL COMPOSITION; FRUIT; MATURATION; OIL; ORGANIC ACID; RIPENING; SUGAR;

EID: 67650082836     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.scienta.2009.05.011     Document Type: Article

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