Proportion of oleic acid in olive oil as influenced by the dimensions of the daily temperature oscillation
Olive fruit dry weight, oil concentration and the proportions of individual fatty acids in the oil are influenced by environmental variables, such as ambient temperatures, between flowering and harvest. An increase in mean daily temperature above 25 °C has been shown to have a negative effect on fru...
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| Acceso en línea: | http://ri.agro.uba.ar/files/intranet/articulo/2018garciainza.pdf LINK AL EDITOR |
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