Chemical composition changes in four green olive cultivars during spontaneous fermentation

LWT

Volumn 57, Issue 2, 2014, Pages 663-670

  Kiai, Hajar ^a   Hafidi, Abdellatif ^a  

^a FACULTÉ DES SCIENCES SEMLALIA   (Morocco)

Author keywords

Ascolana; Languedoc Picholine; Moroccan Picholine; Olive fermentation; Sevillana

Indexed keywords

ACIDITY; FLAVONOIDS; PH; PHENOLS; PROCESS CONTROL; SUGARS;

ASCOLANA; CHEMICAL COMPOSITIONS; LANGUEDOC PICHOLINE; MOROCCAN PICHOLINE; OLIVE CULTIVARS; OLIVE FERMENTATION; SEVILLANA; SPONTANEOUS FERMENTATION; TOTAL FLAVONOID CONTENTS; TOTAL PHENOLIC CONTENT;

FERMENTATION;

OLEACEAE;

EID: 84896546082     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.02.011     Document Type: Article

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