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Cogent Food & Agriculture Volume 9, 2023 - Issue 2
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FOOD SCIENCE & TECHNOLOGY

Fatty acid and phenolic profile of oil and mineral composition of green unripe and purple ripe olives (Olea ferruginea)

Ayeesha Masood1 University of Balochistan, Quetta, Pakistan
,
Shaista Anjum1 University of Balochistan, Quetta, Pakistan
,
Misbah Manzoor2 Sardar Bahadur Khan Women University, Quetta, Pakistan
,
Huma Batool2 Sardar Bahadur Khan Women University, Quetta, Pakistan
,
Ayesha Mushtaq2 Sardar Bahadur Khan Women University, Quetta, Pakistan
,
Musarrat Riaz2 Sardar Bahadur Khan Women University, Quetta, Pakistan
,
Amna Bano1 University of Balochistan, Quetta, Pakistan
,
Zahoor Ahmed Bazai1 University of Balochistan, Quetta, Pakistan
,
Ashif Sajjad1 University of Balochistan, Quetta, Pakistan
,
Cinzia Bennincasa3 CREA Research Centre for Olive, Citrus and Tree Fruit, Rende (CS), Italy
,
Zsolt Ponya4 Agricultural and Food Science Center, Széchenyi University of Győr, Gyor, Hungary
&
Tariq Ismail1 University of Balochistan, Quetta, Pakistan;5 Department of Plant protection and Production, MATE, Kaposvar, HungaryCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-4864-8311
ORCID Icon show all
Article: 2264556 | Received 09 Dec 2022, Accepted 13 Sep 2023, Published online: 12 Nov 2023

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