Effect of ?Californian? process on the texture of Hojiblanca olive (Olea europaea L) harvested at different ripening stages
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference27 articles.
1. Quality of Fruit and Oil of Black-Ripe Olives Is Influenced by Cultivar and Storage Period
2. Changes in cell wall polysaccharides from ripening olive fruits
3. Isolation and characterisation of cell wall material from olive fruit (Olea europaea cv koroneiki) at different ripening stages
4. Effect of ripening on texture, microstructure and cell wall polysaccharide composition of olive fruit (Olea europaea )
5. Transformation of oleuropein and its hydrolysis products during Spanish-style green olive processing
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