✦ LIBER ✦

Fatty Acid Synthesis in Soluble Fractions from Olive (Olea europaea) Fruits

✍ Scribed by Sánchez, Juan; Harwood, John L.

Book ID: 123245783
Publisher: Elsevier Science
Year: 1992
Tongue: English
Weight: 649 KB
Volume: 140
Category: Article
ISSN: 0176-1617
DOI: 10.1016/S0176-1617(11)80816-3

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Responses to temperature of fruit dry we

Responses to temperature of fruit dry weight, oil concentration, and oil fatty acid composition in olive (Olea europaea L. var. ‘Arauco’)

✍ García-Inza, G.P.; Castro, D.N.; Hall, A.J.; Rousseaux, M.C. 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 812 KB

Fatty Acids, Sterols, Polyphenols, and C

Fatty Acids, Sterols, Polyphenols, and Chlorophylls of Olive Oils Obtained from Tunisian Wild Olive Trees ( Olea europaea L. Var. Sylvestris )

✍ Hannachi, Hédia; Nasri, Nizar; Elfalleh, Walid; Tlili, Nizar; Ferchichi, Ali; Ms 📂 Article 📅 2013 🏛 Taylor and Francis Group 🌐 English ⚖ 445 KB

Accumulation of total lipids, fatty acid

Accumulation of total lipids, fatty acids and triacylglycerols in developing fruits of Olea europaea L.

✍ Faouzi Sakouhi; Wahid Herchi; Khaled Sebei; Christelle Absalon; Habib Kallel; Sa 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 326 KB

Structural characteristics of pectic pol

Structural characteristics of pectic polysaccharides from olive fruit (Olea europaea cv moraiolo) in relation to processing for oil extraction

✍ Esther Vierhuis; Mandy Korver; Henk A Schols; Alphons G.J Voragen 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 311 KB

Characterization of Polyphenol Oxidase f

Characterization of Polyphenol Oxidase from the Manzanilla Cultivar ( Olea europaea pomiformis ) and Prevention of Browning Reactions in Bruised Olive Fruits

✍ Segovia-Bravo, Kharla A.; Jarén-Galán, Manuel; García-García, Pedro; Garrido-Fer 📂 Article 📅 2007 🏛 American Chemical Society 🌐 English ⚖ 113 KB

Effect of irrigation and lactic acid bac

Effect of irrigation and lactic acid bacteria inoculants on the phenolic fraction, fermentation and sensory characteristics of olive (Olea europaea L. cv. Ascolana tenera) fruits

✍ Vincenzo Marsilio; Riccardo d'Andria; Barbara Lanza; Francesca Russi; Emilia Ian 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 184 KB 👁 1 views