Characteristics of Virgin Olive Oils from the Olive Zone of Extremadura (Spain), and an Approximation to their Varietal Origin-Reference-Cited by-同舟云学术

Characteristics of Virgin Olive Oils from the Olive Zone of Extremadura (Spain), and an Approximation to their Varietal Origin

Published:2009-06-30 Issue:10 Volume:86 Page:933-940
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Casas Jacinto Sánchez,De Miguel Gordillo C.,Osorio Bueno E.,Marín Expósito J.,Mendoza M. Fuentes,Hierro T. Ardila,González L. Gallardo,Martínez Cano M.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/content/pdf/10.1007/s11746-009-1428-x

Reference20 articles.

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2. Sánchez J, De Miguel C, Marín J (1999) La calidad del aceite de oliva procedente de variedades cultivadas en Extremadura en relación con la composición y maduración de la aceituna. Olivae 75:31–36

3. Sánchez J, Osorio E. Informes anuales de Convenio UNEXCA—AFAVEX—Junta Extremadura. Documentos internos INTAEX. 1989–2001

4. Rezanka T, Rezankova H (1999) Characterization of fatty acids and triacyglycerols in vegetable oils by gas chromatography and statistical analysis. Anal Chim Acta 398:253–261

5. Oliver D, Artand J, Pinetel C, Durbec JP, Guerere M (2003) Triacylglycerol and fatty acid compositions of French virgin olive oils. Characterization by chemometrics. J Agric Food Chem 51:5723–5731

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