Improvements in the malaxation process to enhance the aroma quality of extra virgin olive oils-Reference-Cited by-同舟云学术

Improvements in the malaxation process to enhance the aroma quality of extra virgin olive oils

Published:2014-09 Issue: Volume:158 Page:534-545
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Reboredo-Rodríguez P.,González-Barreiro C.,Cancho-Grande B.,Simal-Gándara J.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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2. Influence of olive paste preparation conditions on virgin olive oil triterpenic compounds at laboratory-scale;Allouche;Food Chemistry,2010

3. Virgin olive oil odour notes: Their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds;Angerosa;Food Chemistry,2000

4. Influence of malaxation temperature and time on the quality of virgin olive oils;Angerosa;Food Chemistry,2001

5. Manual del aceite de oliva;Aparicio,2003

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