Characterization of Monovarietal Argentinian Olive Oils from New Productive Zones

Author:

Ceci Liliana N.,Carelli Amalia A.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference31 articles.

1. International Olive Oil Council (accessed November 2006) Trade Standard Applying to Olive Oils and Olive-Pomace Oils. COI/T.15/NC No. 3/Rev. 1, 2003, http://www.internationaloliveoil.org

2. Aparicio R, Roda L, Albi MA, Gutiérrez F (1999) Effect of various compounds on virgin olive oil stability measured by Rancimat. J Agric Food Chem 47:4150–4155

3. Aparicio R, Morales MT, Alonso V (1997) Authentication of European virgin olive oils by their chemical compounds, sensory attributes, and consumers’ attitudes. J Agric Food Chem 45:1076–1083

4. Stefanoudaki E, Chartzoulakis K, Koutsaftakis A, Kotsifaki F (2001) Effect of drought stress on qualitative characteristics of olive oil cv Koroneiki. Grasas Aceites 52:202–206

5. De la Torre-Boronat MC, López-Sabater MC, Collel-Areny J (1985) Evolución de la fracción esterólica durante la maduración de las aceitunas. Grasas Aceites 36:198–202

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