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pro vyhledávání: '"Alejandro Gascón"'
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Grasas y Aceites, Vol 64, Iss 4, Pp 369-377 (2013)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Grasas y Aceites, Vol 64, Iss 4, Pp 369-377 (2013)
The effect of different irrigation and pruning strategies on the amount of substances related to the oxidative stability of virgin olive oils of the variety Farga (polyphenols, chlorophylls, carotenoids and fatty acids), was analyzed. Four treatments
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5fac5b2543553769932fd869748adcd6
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1442/1441
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1442/1441
Publikováno v:
Grasas y Aceites; Vol. 54 No. 4 (2003); 358-364
Grasas y Aceites; Vol. 54 Núm. 4 (2003); 358-364
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 54, Iss 4, Pp 358-364 (2003)
Grasas y Aceites; Vol. 54 Núm. 4 (2003); 358-364
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 54, Iss 4, Pp 358-364 (2003)
The diffusion of sodium in green olives, variety Arauco/Criolla was quantitatively measured during the debittering process with lye of 1,50; 2,25 y 3,00%, at 20 ºC. With lye of 1,50%, the diffusion is apparently controlled by skin resistance resulti
Publikováno v:
Grasas y Aceites; Vol. 54 No. 4 (2003); 365-370
Grasas y Aceites; Vol. 54 Núm. 4 (2003); 365-370
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 54, Iss 4, Pp 365-370 (2003)
Grasas y Aceites; Vol. 54 Núm. 4 (2003); 365-370
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 54, Iss 4, Pp 365-370 (2003)
The diffusion of sodium in green olives, variety Arauco/Criolla was quantitatively measured during the debittering process with lye of 2,25%, at 15, 20 y 25 ºC. The experimental data were correlated with the equation: C=C1 + P0 x e -P1X x senh (P2t)