COMPONENT CHANGES IN OLIVE (HOJIBLANCA VAR) DURING RIPENING

被引：6

作者：

GUILLEN, R

FERNANDEZBOLANOS, J

HEREDIA, A

机构：

来源：

GRASAS Y ACEITES | 1993年 / 44卷 / 03期

关键词：

HOJIBLANCA (OLIVE); OLIVE COMPONENTS (CHANGES); RIPENING; VARIETIES (COMPARATION);

D O I：

10.3989/gya.1993.v44.i3.1094

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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

引用

页码：201 / 203

页数：3