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Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils

  • Published:2010-03 Issue:1 Volume:119 Page:220-225
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Issaoui Manel,Flamini Guido,Brahmi Faten,Dabbou Samia,Hassine Kaouther Ben,Taamali Amani,Chehab Hechmi,Ellouz Myriem,Zarrouk Mokhtar,Hammami Mohamed

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Identification of essential oil components by gas chromatography–mass spectroscopy;Adams,1995

2. Characterisation of virgin olive oil of Italian olive cultivars: ‘Frantoio’ and ‘Leccino’, grown in Andalusia;Aguilera;Food Chemistry,2005

3. Characterization of olive ripeness by green aroma compounds of virgin olive oil;Aparicio;Journal of Agricultural and Food Chemistry,1998

4. Effect of various compounds on virgin olive oil stability measured by Rancimat;Aparacio;Journal of Agricultural and Food Chemistry,1999

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