Effect of cultivar on sensory characteristics, chemical composition, and nutritional value of stoned green table olives

The effect of olive cultivar on sensory characteristics, chemical composition, and nutritional value of traditional stoned green table olives “alcaparras” was studied. The most representative cultivars from Trás-os-Montes region, Portugal (Cv. Cobrançosa, Madural, Negrinha de Freixo, Santulhana, and...

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Bibliographic Details
Main Author: Malheiro, Ricardo (author)
Other Authors: Casal, Susana (author), Sousa, Anabela (author), Pinho, P. Guedes de (author), Peres, António M. (author), Dias, L.G. (author), Bento, Albino (author), Pereira, J.A. (author)
Format: article
Language:eng
Published: 2013
Subjects:
Olea europaea L.
Stoned table olives
Olive cultivar
Nutritional value
Fatty acids
Tocopherols
Online Access:http://hdl.handle.net/10198/8253
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/8253

Internet

http://hdl.handle.net/10198/8253

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