Evolution of the lipids biosynthesis during the maturation of the olive varieties "Picual" and "Gordal"
The evolution of lipid biosynthesis during the ripening period of two varieties of olive fruits (Olea europaea cv. "Picual" and "Gordal") has been compared by measuring the incorporation of 14C-acetate into lipids of intact exocarp tissue. The variety "Picual" showed a...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1992-10-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1140 |