The effect of ripening of "Nabali" olives on the yield and some properties of the extracted oil was examined. Seven samples were harvested every 2 weeks and analyzed for moisture and oil content. The extracted oil was subjected to chemical analysis. Oil content increased and there were some significant changes in the proportions of fatty acids. Nabali olive oil is relatively high in arachidic, stearic and linoleic acids.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1177/026010609100700304 | DOI Listing |
Publication Analysis
Top Keywords
nabali olive
8
olive oil
8
extracted oil
8
oil content
8
oil
7
oil ripening
4
ripening oil
4
oil properties
4
properties ripening
4
ripening "nabali"
4
Similar Publications
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!