Chemical and sensory differences between high price and low price extra virgin olive oils-Reference-Cited by-同舟云学术

Chemical and sensory differences between high price and low price extra virgin olive oils

Published:2018-03 Issue: Volume:105 Page:65-75
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Fiorini Dennis^ORCID,Boarelli Maria Chiara,Conti Paolo,Alfei Barbara,Caprioli Giovanni,Ricciutelli Massimo,Sagratini Gianni,Fedeli Donatella,Gabbianelli Rosita,Pacetti Deborah

Funder

University of Camerino

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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3. Biogenesis of fusty defect in virgin olive oils;Angerosa;Grasas y Aceites,1996

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

5. Authentication of European virgin olive oils by their chemical compounds, sensory attributes and consumer's attitudes;Aparicio;Journal of Agricultural and Food Chemistry,1997

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