Evaluation of Potential and Real Quality of Virgin Olive Oil from “Campos de Hellín” (Albacete, Spain)-Reference-Cited by-同舟云学术

Evaluation of Potential and Real Quality of Virgin Olive Oil from “Campos de Hellín” (Albacete, Spain)

Published:2013-03-13 Issue:6 Volume:90 Page:851-862
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Pardo José E.,Sena Estela,Cuesta María A.,Granell José D.,Valiente Juan,Alvarez-Ortí Manuel

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/content/pdf/10.1007/s11746-013-2222-3

Reference46 articles.

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3. Gutiérrez F, Jiménez B, Ruíz A, Albi MA (1999) Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties picual and hojiblanca and on the different components involved. J Agric Food Chem 47:121–127

4. Morelló JR, Romero MP, Motilva MJ (2004) Effect of the maturation of the olive fruit on the phenolic fraction of drupes and oils from arbequina, farga, and morrut cultivars. J Agric Food Chem 52:6002–6009

5. Poiana M, Mincione A (2004) Fatty acids evolution and composition of olive oils extracted from different olive cultivars grown in Calabrian area. Grasas Aceites 55(3):282–290

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