Effect of the previous storage of ripe olives on the oil composition of fruits

JAOCS, Journal of the American Oil Chemists' Society

Volumn 87, Issue 6, 2010, Pages 705-714

  López López, Antonio ^a   Rodríguez Gómez, Francisco ^a   Cortés Delgado, Amparo ^a   García García, Pedro ^a   Garrido Fernáindez, Antonio ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Diacylglycerols; Fatty acids; Monoacylglycerols; Oxidized triacylglycerols; Ripe table olives; Sterols; Storage; Triacylglycerols Triterpenic dialcohols; Unsaponifiable matter

Indexed keywords

DIACYLGLYCEROLS; MONOACYLGLYCEROLS; STEROLS; STORAGE; TABLE OLIVES; TRIACYLGLYCEROLS; UNSAPONIFIABLE MATTER;

LIPIDS;

GLYCEROL;

OLEACEAE;

EID: 80054761536     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-010-1544-7     Document Type: Article

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