Effect of growing area on pigment and phenolic fractions of virgin olive oils of the arbequina variety in Spain-Reference-Cited by-同舟云学术

Effect of growing area on pigment and phenolic fractions of virgin olive oils of the arbequina variety in Spain

Published:2004-07 Issue:7 Volume:81 Page:633
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Criado M. Nieves¹,Morelló J. Ramón¹,Motilva M. José¹,Romero M. Paz¹

Affiliation:

1. ; Food Technology Department, Centre Referència en Tecnología d'Aliments-Unitat Tecnología de Productas Vegetals (CeRTA-UTPV), Escuela Técnica Superior de Ingeniería Agraria; Universidad de Lleida; Av/Alcalde Rovira Roure 191 25198 Lleida Spain

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference24 articles.

1. Characterization of European Virgin Oils Using Fatty Acids;Alonso;Grasas Aceites,1993

2. Sesquiterpene, Alkene and Alkane Hydrocarbons in Virgin Olive Oils of Different Varieties and Geographical Origins;Bortolomeazzi;J. Agric. Food Chem.,2001

3. Influence of Extraction System, Production Year and Area on Cornicabra Virgin Olive Oil: A Study of Five Crop Seasons;Salvador;Food Chem.,2003

4. Chlorophyll and Carotenoid Composition in Virgin Olive Oils from Various Spanish Olive Varieties;Gandul-Rojas;J. Sci. Food Agric.,1996

5. Effect of Altitude on Fruit and Oil Quality Characteristics of “Mastoides” Olives;Mousa;Ibid.,1996

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