Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future-Reference-Cited by-同舟云学术

Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future

Published:2020-11 Issue: Volume:105 Page:483-493
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Conte Lanfranco^ORCID,Bendini Alessandra,Valli Enrico^ORCID,Lucci Paolo,Moret Sabrina,Maquet Alain,Lacoste Florence,Brereton Paul^ORCID,García-González Diego Luis,Moreda Wenceslao^ORCID,Gallina Toschi Tullia

Funder

European Commission within the Horizon 2020 Programme

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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3. Does “best before” date embody extra-virgin olive oil freshness?;Aparicio-Ruiz;Journal of Agricultural and Food Chemistry,2014

4. Characterization of virgin olive oil by SEXIA expert system;Aparicio;Progress in Lipid Research,1994

5. Detailed and exhaustive study of the authentication of European virgin olive oils by SEXIA expert system;Aparicio;Grasas Y Aceites,1994

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