Effects of pre-processing cooling treatments of harvested olives on oil volatilome and quality parameters
Author:
Publisher
International Society for Horticultural Science (ISHS)
Subject
Horticulture
Link
https://www.actahort.org/members/showpdf?booknrarnr=1364_16
Reference17 articles.
1. Biogeneration of volatile compounds in virgin olive oil: their evolution in relation to malaxation time.;Angerosa;J. Agric. Food Chem.,1998
2. Volatile compounds in virgin olive oil: occurrence and their relationship with the quality.;Angerosa;J Chromatogr A,2004
3. Characteristics of drupes, phenolic content and antioxidant capacity of Italian olive fruits.;Baiano;J. Food Lipids,2009
4. Mechanisms and factors for edible oil oxidation.;Choe;Compr. Rev. Food Sci. Food Saf.,2006
5. Oxidative stability of virgin olive oils.;Cinquanta;J. Am. Oil Chem. Soc.,2001
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