Evaluation of potential and real quality of virgin olive oil from the designation of origin “Aceite Campo de Montiel” (Ciudad Real, Spain)-Reference-Cited by-同舟云学术

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Evaluation of potential and real quality of virgin olive oil from the designation of origin “Aceite Campo de Montiel” (Ciudad Real, Spain)

Published:2007-01 Issue:3 Volume:100 Page:977-984
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Pardo J.E.,Cuesta M.A.,Alvarruiz A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Características de los aceites de oliva de primera y segunda centrifugaci ón;Alba;Grasas y Aceites,1996

2. Characterization of European virgin olive oil using fatty acids;Alonso;Grasas y Aceites,1993

3. AOCS. (1989). Determination of tocopherols and tocotrienols in vegetable oils and fats by HPLC (pp. 8–89). AOCS.

4. Caracterización de aceites de oliva vírgenes andaluces;Aparicio;Grasas y Aceites,1990

5. Aranda, F. (2003). Composición química y calidad del aceite de oliva virgen cornicabra. PhD Thesis.

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2. Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain);Agronomy;2021-07-20

3. Chemometric characterization of monovarietal olive oils obtained from local varieties in Castilla-La Mancha region (Spain);European Journal of Horticultural Science;2021-02-17

4. Characterization of Extra Virgin Olive Oil from Southern Brazil;European Journal of Lipid Science and Technology;2020-02-06

5. Variety Characterization and Influence of Olive Maturity in Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin “Aceite de la Alcarria” (Spain);Agronomy;2019-12-25

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