Virgin olive oil (VOO) production in Tunisia: The commercial potential of the major olive varieties from the arid Tataouine zone

Author:

Oueslati Imen,Anniva Christina,Daoud Douja,Tsimidou Maria Z.,Zarrouk Mokhtar

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

1. Caractérisation des huiles de sept variétés d’olivier Tunisiennes;Abaza;Oléagineu Corps Gras Lipides,2002

2. Natural antioxidant composition as correlated to stability;Abaza;La Rivista Italiana delle Sostanze Grasse,2005

3. Analytical evaluation of ‘Cornicabra’ virgin olive oil from Castilla-La Mancha, Spain;Alvarruiz;Food, Agriculture and Environment,2003

4. Characterisation of monovarietal virgin olive oils;Aparicio;European Journal of Lipid Science and Technology,2002

5. Effect of various compounds on virgin olive oil stability measured by Rancimat;Aparicio;Journal of Agriculture and Food Chemistry,1999

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