The Sterol and Erythrodiol + Uvaol Content of Virgin Olive Oils Produced in Five Olive-Growing Zones of Extremadura (Spain)-Reference-Cited by-同舟云学术

The Sterol and Erythrodiol + Uvaol Content of Virgin Olive Oils Produced in Five Olive-Growing Zones of Extremadura (Spain)

Published:2015-12-10 Issue:2 Volume:93 Page:227-235
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Cano Manuel Martínez,Gordillo Concepción de Miguel,Mendoza Manuel Fuentes,Vertedor Daniel Martín,Casas Jacinto Sánchez

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/content/pdf/10.1007/s11746-015-2758-5.pdf

Reference43 articles.

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3. European Union Commission Regulation 2138/97 (1997) Delimiting the homogenous olive oil production zones. Off J L 297, pp 3–44

4. Gómez MC, Delgado FJ, Parra MC (2012) Identificación de variedades de olivo cultivadas en Extremadura mediante marcadores morfológicos y moleculares. Universidad de Extremadura, Cáceres

5. Vlahov G, Del Re P, Simone N (2003) Determination of geographical origin of olive oils using 13C nuclear magnetic resonance spectroscopy. I—classification of olive oils of the Puglia region with denomination of protected origin. J Agric Food Chem 51:5612–5615

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