Biochemical Composition of Fruits of Olive Varieties

Authors

  • Abdullaev Saidazim Bakhtiyor ugli Researcher, Tashkent State Agrarian University, Tashkent, Uzbekistan

DOI:

https://doi.org/10.51699/ijbea.v2i10.2637

Keywords:

olive varieties, fruits, biochemical composition, total dry matter, total sugar, protein, oil, ash

Abstract

in the article, the results of the research carried out for the purpose of studying the biochemical composition of the fruits of olive varieties are presented with an in-depth analysis.

References

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Published

2023-10-07

How to Cite

Bakhtiyor ugli, A. S. . (2023). Biochemical Composition of Fruits of Olive Varieties. International Journal of Biological Engineering and Agriculture, 2(10), 15–22. https://doi.org/10.51699/ijbea.v2i10.2637

Issue

Vol. 2 No. 10 (2023): International Journal of Biological Engineering and Agriculture

Section

Articles

License

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.