Harvest time impacts the fatty acid compositions, phenolic compounds and sensory attributes of Frantoio and Manzanilla olive oil
Bassam Alowaiesh, Zora Singh, Zhongxiang Fang, Stanley Gorge Kailis
Scientia Horticulturae | ELSEVIER SCIENCE BV | Published : 2018
Alowaiesh is grateful to the Food and Agriculture Organization (FAO), the United Nations and the Ministry of Agriculture, Saudi Arabia for financial support of this study. We gratefully acknowledge Mr. Frederik Altenstadt, Talbot Grove for providing access to his olive grove and fruit for all the experiments. We are thankful to Ms S Petersen technical support and Mr H Naser, Jordan for fatty acid analysis.