Evolution of biométrie parameters and chemical composition of olives from the Moroccan Picholine variety during fruit ripeness
Author:
Publisher
Editorial CSIC
Subject
Organic Chemistry,Food Science
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Physicochemical traits of olive fruit and oil from eight Moroccan wild olive (Olea europaea L. Subsp. Oleaster) populations;Biocatalysis and Agricultural Biotechnology;2024-02
2. An attempt to improve the traditional olive (Olea europaea) oil eco-extraction as applied in the Bouzeguène municipality (Northern Algeria);Food and Humanity;2023-12
3. Effect of maturity stage on the chemical composition of argan fruit pulp;OCL;2019
4. Proteins in Olive Fruit and Oil;Critical Reviews in Food Science and Nutrition;2013-11-21
5. Effect of Cultivar on Sensory Characteristics, Chemical Composition, and Nutritional Value of Stoned Green Table Olives;Food and Bioprocess Technology;2011-04-19
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