Characterization and Classification of Extra Virgin Olive Oil from Five Less Well-Known Greek Olive Cultivars-Reference-Cited by-同舟云学术

Characterization and Classification of Extra Virgin Olive Oil from Five Less Well-Known Greek Olive Cultivars

Author:

Kosma Ioanna¹,Vavoura Maria¹,Kontakos Stavros²,Karabagias Ioannis¹,Kontominas Michael¹³,Apostolos Kiritsakis⁴⁵,Badeka Anastasia¹

Affiliation:

1. ; Laboratory of Food Chemistry, Department of Chemistry; University of Ioannina; Ioannina 45110 Greece

2. ; Department of Social Administration and Political Science; Democritus University of Thrace; Komotini 69100 Greece

3. ; Department of Chemistry; American University in Cairo; New Cairo 11835 Egypt

4. Department of Food Technology; Technological Educational Institute of Thessaloniki; Thessaloniki 54110 Greece

5. Greek Observatory of Oxidative Stress; Thessaloniki 54622 Greece

Funder

Determination of Authenticity of Selected Food Stuffs from Epirus

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

Reference41 articles.

1. Noesis-Thessaloniki Science Center and Technology Museum http://www.tmth.edu.gr/aet/thematic_areas/p40.html

5. Olive oil;Konstantinou;Chem Chron,2013

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