Evolution during maturation of carotenoids content in the olives of Montsia
1986
Lopez Sabater, M.C. | Godia Nuez, O. | Boatella Riera, J. (Barcelona Univ. (Spain). Facultad de Farmacia)
It has been determined by spectrophotometry the content of carotenoids in oil from different varieties of olives cultivated in Montsia (Tarragona). It has been observed that during the maturation the content of carotenoids decreases in all the varieties studied
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Este registro bibliográfico ha sido proporcionado por Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria