@ARTICLE{Saboory Halestani, author = {Saboory Halestani, S. and Dokhani, S.H. and Kabir, G.H. and Shokrani, R. and }, title = {Qualitative and Guantitative Changes of Organic Acids in Processed Olives by HPLIC}, volume = {4}, number = {4}, abstract ={Four cultivars of olive, Kalamata, Marri, Zard and Fishmi were obtained from Roodbar town and treated with two methods, natural and controlled fermentation with Lactobacillus plantarum as a starter culture at 25°C for 100 days. HPLC analysis experiments were conducted during the whole study period. A higher level (1.08% w/w) of total acidity was produced in Fishmi cultivar especially in the natural fermentation (0.8-1.1 g lactic acid/ml) than in other cultivars. Individual organic acids were determined by HPLC. Quantitative changes of organic acids in olives showed (P }, URL = {http://jcpp.iut.ac.ir/article-1-117-en.html}, eprint = {http://jcpp.iut.ac.ir/article-1-117-en.pdf}, journal = {Journal of Crop Production and Processing}, doi = {}, year = {2001} }