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Quantità d’acqua (riferita all’unità di tempo) che dal terreno passa nell’aria allo stato di vapore per effetto congiunto della traspirazione, attraverso le piante, e dell’evaporazione, direttamente dal terreno. È spesso indicata nei manuali con la sigla ET.
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This week on OHIS
MADRID, SPAIN / 02.07.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health The evidence supporting the health benefits of extra virgin olive oil (EVOO) continues to...
The IOC Leads Key Discussions on International Olive Oil Standards in the United States
The International Olive Council (IOC), in partnership with The Culinary Institute of America (CIA), held a high-level scientific and regulatory meeting today under the theme “Olive Oil and the World Table: Dialogues on the...
This week on OHIS
MADRID, SPAIN / 26.06.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health The Mediterranean diet has long been associated with a reduced risk of noncommunicable...
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