Characterization of the Volatile, Phenolic and Antioxidant Properties of Monovarietal Olive Oil Obtained from cv. Halhali-Reference-Cited by-同舟云学术

Characterization of the Volatile, Phenolic and Antioxidant Properties of Monovarietal Olive Oil Obtained from cv. Halhali

Published:2013-08-23 Issue:11 Volume:90 Page:1685-1696
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Kesen Songul,Kelebek Hasim,Selli Serkan

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/content/pdf/10.1007/s11746-013-2327-8

Reference62 articles.

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4. Kiritsakis AK (1998) Flavor components of olive oil—a review. J Am Oil Chem Soc 75:673–681

5. Ridolfi M, Patume M, Fontanazza G (2002) Characterization of the lipoxygenases in some cultivars and determination of their role in volatile compounds formation. J Agric Food Chem 50:835–839

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