Pigment profile and colour of monovarietal virgin olive oils from Arbequina cultivar obtained during two consecutive crop seasons

Author:

Criado Maria-Nieves,Romero Maria-Paz,Casanovas Maria,Motilva Maria-José

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Characterisation of European virgin olive oils using fatty acids;Alonso;Grasas y Aceites,1993

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

3. Simulation of the visible spectra for edible virgin oils: Potential uses;Ayuso;Applied Spectroscopy,2004

4. Use of carotenoids;Bauernfeind,1971

5. Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils;Beltrán;Food Chemistry,2005

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