Quantification of pigments in fermented Manzanilla and Hojiblanca olives
- 1 August 1990
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 38 (8), 1662-1666
- https://doi.org/10.1021/jf00098a008
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Pigment changes in olives during fermentation and brine storageJournal of Agricultural and Food Chemistry, 1989
- Chlorophyll and carotenoid presence in olive fruit (Olea europaea)Journal of Agricultural and Food Chemistry, 1989