Author:
Gargouri Boutheina,Zribi Akram,Bouaziz Mohamed
Publisher
Springer Science and Business Media LLC
Reference46 articles.
1. Albi MA, Gutierrez F (1991) Study of the precision of an analytical taste panel for sensory evaluation of virgin olive oil. Establishment of criteria for the elimination of abnormal results. J Sci Food Agric 54:254–267
2. Allen JC (1994) In: Allen JC, Hamilton RJ (eds) Rancidity in foods, 3rd edn. Springer, London
3. Baiano T, Gomes F, Caponio F (2005) A comparison between olive oil and extra-virgin olive oil used as covering liquids in canned dried tomatoes: hydrolytic and oxidative degradation during storage. Int J Food Sci Technol 40:829–834
4. Bouaziz M, Fki I, Jemai H, Ayadi M, Sayadi S (2008) Effect of storage on refined and husk olive oils composition: stabilization by addition of natural antioxidants from Chemlali olive leaves. Food Chem 108(1):253–262
5. Bouaziz M, Jemai H, Khabou W, Sayadi S (2010) Oil content, phenolic profiling and antioxidant potential of Tunisian olive drupes. J Sci Food Agric 90:1750–1758
Cited by
58 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献