Seasonal changes in olive fruit characteristics and oil accumulation during ripening process
- Autor
- BELTRAN, Gabriel1 ; DEL RIO, Carmen2 ; SANCHEZ, Sebastian3 ; MARTINEZ, Leopoldo4
[1] Estación de Olivicultura y Elaiotecnia, CIFA ' Venta del Llano', Instituto Andaluz de Investigación y Formación Agraria, Pesquera Alimentaria y de la Producción Ecológica (IFAPA), Junta de Andalucia, PO Box 50, 23620 Mengibar, Jaén, Spain
[2] CIFA 'Alameda del Obispo', IFAPA, Junta de Andalucía, PO Box 3092, 14080 Córdoba, Spain
[3] Departamento de Ingenieria Quimica, Ambiental y de los Materiales, Universidad de Jaén, Paraje ' Las Lagunillas's/n, 230 71 Jaén, Spain
[4] Departamento de Ingenieria Quimica, Facultad de Ciencias, Universidad de Granada, Avda Fuentenueva s/n, 18071 Granada, Spain - Fuente
Journal of the science of food and agriculture. 2004, Vol 84, Num 13, pp 1783-1790, 8 p ; ref : 18 ref
- CODEN
- JSFAAE
- ISSN
- 0022-5142
- Campo Científico
- Agronomy, agriculture, phytopathology; Food science technology
- Editor
- Wiley, Chichester
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Olea europaea L cultivars fruit characteristics oil accumulation olive ripeness
- Palabra clave (fr)
- Cultivar Fruit Huile Maturation Olea europaea Olive Angiospermae Dicotyledones Oleaceae Spermatophyta
- Palabra clave (in)
- Cultivar Fruit Oil Ripening Olea europaea Olive Angiospermae Dicotyledones Oleaceae Spermatophyta
- Palabra clave (es)
- Cultivar Fruto Aceite Maduración Olea europaea Oliva Angiospermae Dicotyledones Oleaceae Spermatophyta
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 16100651
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1002/jsfa.1887 
https://dx.doi.org/10.1002/jsfa.1887
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