Bitterness, odor properties and volatile compounds of virgin olive oil with phospholipids addition-Reference-Cited by-同舟云学术

Bitterness, odor properties and volatile compounds of virgin olive oil with phospholipids addition

Published:2009 Issue:1 Volume:42 Page:50-55
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Koprivnjak O.,Škevin D.,Petričević S.,Brkić Bubola K.,Mokrovčak Ž.

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

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2. Standard for olive oils and olive pomace oils 33–1981 (Rev. 2-2003);Codex Alimentarius,1981

3. Bitter taste, phytonutrients, and the consumer: a review;Drewnowski;American Journal of Clinical Nutrition,2000

4. Regulation no. 2568 on the characteristics of olive and olive-residue oil and the relevant methods of analysis. Annex XII: organoleptic assessment of virgin olive oil;European Communities;Official Journal of the European Communities,1991

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