Chemical characterization of “Alcaparras” stoned table olives from Northeast Portugal

Commercial stoned table olives named "alcaparras" from Trás-os-Montes (Portugal) were chemically characterized. During three consecutive years (2004-2006) 30 samples (10 per year) were examined for their nutritional value (moisture, crude protein, total fat, ash, carbohydrates, and energy)...

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Detalhes bibliográficos
Autor principal: Sousa, Anabela (author)
Outros Autores: Casal, Susana (author), Bento, Albino (author), Malheiro, Ricardo (author), Oliveira, Beatriz (author), Pereira, J.A. (author)
Formato: article
Idioma:eng
Publicado em: 2016
Assuntos:
Olea europaea L.
Stoned table olives
Fatty acids
Tocopherols
Phytochemicals
Texto completo:http://hdl.handle.net/10198/13634
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/13634

Texto Completo

http://hdl.handle.net/10198/13634

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