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Sugar and polyol compositions of some European olive fruit varieties (Olea europaea L.) suitable for table olive purposes

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Sugar and polyol compositions of some European olive fruit varieties (Olea europaea L.) suitable for table olive purposes (English)

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B. Lanza

3

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author name string

V. Marsilio

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1

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C. Campestre

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2

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M. De Angelis

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4

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publication date

March 2001

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number of pages

6

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Food Chemistry

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volume

72

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page(s)

485-490

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issue

4

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cites work

3,4-dihydroxyphenylglycol, a major C6-C2 phenolic in Olea europaea fruits

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https://api.crossref.org/works/10.1016%2FS0308-8146%2800%2900268-5

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7 January 2021

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Estimation of neutral sugars and sugar alcohols in biological fluids by gas-liquid chromatography

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https://api.crossref.org/works/10.1016%2FS0308-8146%2800%2900268-5

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7 January 2021

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A QUANTITATIVE STUDY OF MANNITOL, SORBITOL, XYLITOL, AND XYLOSE IN WILD BERRIES AND COMMERCIAL FRUITS

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https://api.crossref.org/works/10.1016%2FS0308-8146%2800%2900268-5

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7 January 2021

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Oven-dried table olives: textural properties as related to pectic composition

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https://api.crossref.org/works/10.1016%2FS0308-8146%2800%2900268-5

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10.1016/S0308-8146(00)00268-5

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(Q58059842)

Sugar and polyol compositions of some European olive fruit varieties (Olea europaea L.) suitable for table olive purposes

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