Factors Affecting the “Spanish Green Olive” Process: Their Influence on Final Texture and Industrial Losses-Reference-Cited by-同舟云学术

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Factors Affecting the “Spanish Green Olive” Process: Their Influence on Final Texture and Industrial Losses

Published:1997-10-01 Issue:10 Volume:45 Page:4065-4070
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jiménez Ana¹,Guillén Rafael¹,Fernández-Bolaños Juan¹,Heredia Antonia¹

Affiliation:

1. Instituto de la Grasa (CSIC), Apartado 1078, 41012 Sevilla, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf970161v

Reference22 articles.

1. New method for quantitative determination of uronic acids

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