Fatty acids and sterols evolution during the ripening of olives from the Moroccan Picholine cultivar.
From june to february 13 olive samples from Moroccan Picholine olive trees were collected. The oils from the first samples have high acidity levels (>1%). But this latter decreases rapidly then stabilizes between 0.36 and 0.44%. The evolution of the total fatty acids shows a relatively high rates...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1998-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/749 |