The Chemical Properties and Volatile Compounds of Virgin Olive Oil from Oueslati Variety: Influence of Maturity Stages in Olives
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://link.springer.com/content/pdf/10.1007/s11746-016-2863-0.pdf
Reference33 articles.
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4. Jimenez Herrera B, Rivas Velasco A, Sanchez-Ortiz A, Lorenzo Tovar ML, Ubeda Muñoz M, Callejon R (2012) Influencia del proceso de maduración del fruto en la calidad sensorial de aceites de oliva virgen de las variedades Picual, Hojiblanca y Picudo. Grasa Aceite 63:403–410
5. Cerretani L, Salvador MD, Bendini A, Fregapane G (2008) Relationship between sensory evaluation performed by Italian and Spanish official panels and volatile and phenolic profiles of virgin olive oils. Chemosens Percept 1(4):258–267
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