Quality Evaluation of Flavoured Extra-Virgin Olive Oils According to Their Chemical Composition-Reference-Cited by-同舟云学术

Quality Evaluation of Flavoured Extra-Virgin Olive Oils According to Their Chemical Composition

Published:2023-06-13 Issue:7 Volume:16 Page:1313-1335
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Trovato Emanuela,Russo Marina,Cucinotta Lorenzo,Oulad El Majdoub Yassine,Testa Camillo Maria Rita,De Grazia Gemma,Arigò Adriana,Sciarrone Danilo,Mondello Luigi,Dugo Paola

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

https://link.springer.com/content/pdf/10.1007/s12161-023-02488-3.pdf

Reference60 articles.

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3. Angerosa F, Servili M, Selvaggini R, Taticchi A, Esposto S, Montedoro G (2004) Volatile compounds in virgin olive oil: occurrence and their relationship with the quality. J Chromatogr A 1054:17–31. https://doi.org/10.1016/j.chroma.2004.07.093

4. Anwar F, Abbas A, Alkharfy KM, Gilani A-H (2016) Cardamom (Elettaria cardamomum Maton) oils. In Elsevier ed Essential oils in food preservation, flavor and safety, pp 295–301. https://doi.org/10.1016/B978-0-12-416641-7.00033-X

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