Composizione lipidica della drupa di olivo di due cultivars della zona del chianti in funzione della maturazione. I, Trigliceridi ed acidi grassi
- Other title
- Lipid composition of olive drupes from two cultivars of chiantis' country during the ripening. Note I: Triglyceride and fatty acid compositions (en)
- Author
- FREGA, N; BOCCI, F; LERCKER, G
Univ. Firenze, dip. sci. tecnologie alimentari microbiologiche, Italy - Source
Rivista Italiana delle Sostanze Grasse. 1991, Vol 68, Num 2, pp 69-74 ; ref : 29 ref
- CODEN
- RISGAD
- ISSN
- 0035-6808
- Scientific domain
- Food science technology; Biotechnology; Chemical industry parachemical industry
- Publisher
- Arti Grafiche Stephano Pinelli, Milano
- Publication country
- Italy
- Document type
- Article
- Language
- Italian
- Keyword (fr)
- Acide gras Composition chimique Cultivar Dosage Glycéride Huile Maturation Olive
- Keyword (en)
- Fatty acids Chemical composition Cultivar Assay Glyceride Oil Ripening Olive
- Keyword (es)
- Acido graso Composición química Cultivar Dosificación Glicérido Aceite Maduración Oliva
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 5084581
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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