An explanation for the natural de-bittering of hurma olives during ripening on the tree ; una explicación para el desamargado natural de aceitunas hurma durante su maduración en el árbol

HIGHLIGHTS

• who: E. Susamci from the Research Institute, Üniversite Caddesi No: , BornovaIzmir, Turkey Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, CtraUtrera km, Seville, Spain have published the research: An explanation for the natural de-bittering of Hurma olives during ripening on the tree ; Una explicación para el desamargado natural de aceitunas Hurma durante su maduración en el árbol, in the Journal: (JOURNAL)
• what: In this study, the effects of fruit location on the tree and the altitude and distance from the sea of the orchards, on some chemical compounds in . . .
  

   

  

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