Pigment changes in olives during fermentation and brine storage
- 1 January 1989
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 37 (1), 8-11
- https://doi.org/10.1021/jf00085a002
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Chlorophyll and carotenoid presence in olive fruit (Olea europaea)Journal of Agricultural and Food Chemistry, 1989
- Absorption spectra of copper and zinc complexes of pheophytins and pheophorbidesJournal of Agricultural and Food Chemistry, 1968