Elaboration of Table Olives: Assessment of New Olive Genotypes-Reference-Cited by-同舟云学术

Elaboration of Table Olives: Assessment of New Olive Genotypes

Published:2018-04-18 Issue:6 Volume:120 Page:1800008
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Rallo Pilar¹,Morales‐Sillero Ana¹,Brenes Manuel²,del Rocio Jiménez María¹,Sánchez Antonio H.²,Suarez Maria Paz¹,Casanova Laura¹,Romero Concepción²

Affiliation:

1. Departamento de Ciencias Agroforestales, Universidad de SevillaCtra. de Utrera, km. 1‐ 41013SevilleSpain

2. Food Biotechnology Department, Instituto de la Grasa (IG‐CSIC)Building 46‐Ctra. de Utrera, km. 1‐ 41013SevilleSpain

Funder

European Regional Development Fund

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201800008

Reference35 articles.

1. International Olive Council. 2017. World Table Olive Figures. Available from:http://www.internationaloliveoil.org/estaticos/view/132‐world‐table‐olive‐figuresAccessed 2017 Mar15.

2. Mercacei.2017. Actualidad. El consumo mundial de aceituna de mesa ha aumentado un 182% en los últimos 26 años. Available from:http://www.mercacei.com/noticia/46772/Actualidad/consumo‐mundial‐aceituna‐mesa‐aumentado‐182‐%C3%BAltimos‐26‐a%C3%B1os.htmlAccessed 2017 Mar 15.

3. Olive Growing in a Time of Change: From Empiricism to Genomics

4. The Time and Place for Fruit Quality in Olive Breeding

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