Fruit and oil quality of mature olive trees under partial rootzone drying
Author:
Publisher
Editorial CSIC
Subject
Organic Chemistry,Food Science
Cited by 3 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. Comparative Assessment of Physical and Chemical Characteristics of Prickly Pear Seed Oil from Opuntia ficus-indica and Opuntia megacantha Varieties;Journal of Food Quality;2021-09-20
2. Impact of variety and extraction process on physico-chemical and sensory characteristics of virgin olive oil;Acta Scientifica Naturalis;2021-03-01
3. Partial Root-Zone Drying Technique: from Water Saving to the Improvement of a Fruit Quality;Frontiers in Sustainable Food Systems;2018-01-09
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