Evaluation of virgin olive oil bitterness by quantification of secoiridoid derivatives-Reference-Cited by-同舟云学术

Evaluation of virgin olive oil bitterness by quantification of secoiridoid derivatives

Published:2004-01 Issue:1 Volume:81 Page:71-75
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Mateos Raquel¹,Cert Arturo¹,Pérez-Camino M. Carmen¹,García José M.¹

Affiliation:

1. ; Instituto de la Grasa (Consejo Superior de Investigaciónes Científicas; Avda. Padre García Tejero, 4 E-41012 Sevilla Spain

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference15 articles.

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3. Olive Oil Phenols and Their Potential Effects on Human Health;Visioli;J. Agric. Food Chem.,1998

4. European Commission Regulation EEC/2568/91 of 11 July on the Characteristics of Olive and Olive Pomace Oils and on Their Analytical Methods;Off. J. Eur. Communities L,1991

5. Reduction of Oil Bitterness by Heating of Olive (Olea europaea) Fruits;García;J. Agric. Food Chem.,2001

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