Quality characteristics of Koroneiki olive oil from Zakynthos island (Greece) and differentiation depending on the altitude level

Author:

Theodosi Spyridoula,Kosma Ioanna S.,Badeka Anastasia V.ORCID

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference52 articles.

1. Issaoui M, Delgado AM (2019). In: Ramadan MF (ed) fruit oils: chemistry and functionality. Springer Cham, Cham

2. Martínez-González MA, Salas-Salvadó J, Estruch R, Corella D, Fitó M, Ros E (2015) Benefits of the Mediterranean Diet: insights from the PREDIMED study. Prog Cardiovasc Dis 58:50–60

3. Barjol JL (2013). In: Aparicio R, Harwood J (eds) Handbook of olive oil, 2nd edn. Springer, New York

4. Gharbi I, Hammami M (2019). In: Ramadan MF (ed) Fruit Oils: Chemistry and Functionality. Springer Cham, Cham

5. Kosma I, Badeka A, Vatavali K, Kontakos S, Kontominas M (2016) Differentiation of Greek extra virgin olive oils according to cultivar based on volatile compound analysis and fatty acid composition. Eur J Lipid Sci Technol 118:849–861

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