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Component changes in olive (Hojiblanca var.) during ripening

Grasas y Aceites (1993) 44(3) 201-203
DOI: 10.3989/gya.1993.v44.i3.1094
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Abstract

The evolution during ripening of the principal components from olive, Hojiblanca var., was studied. The similarities and differences with other varieties were established.

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Guillén, R., Fernández-Bolaños, J., & Heredia, A. (1993). Component changes in olive (Hojiblanca var.) during ripening. Grasas y Aceites, 44(3), 201–203. https://doi.org/10.3989/gya.1993.v44.i3.1094

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