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Oinotria table olives: quality evaluation during ripening and processing by biomolecular components
- Borzillo, A., Iannotta, N., Uccella, N.
- European food research & technology 2000 v.212 no.1 pp. 113-121
- olives, Olea europaea, food processing quality, food quality, ripening, food composition, chemical composition, phenolic compounds, texture, blanching, salting, drying, weight, seeds, color, pigmentation, dimensions, harvest date, traditional technology, olive oil