Sensory characterisation of black ripe table olives from Spanish Manzanilla and Hojiblanca cultivars-Reference-Cited by-同舟云学术

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Sensory characterisation of black ripe table olives from Spanish Manzanilla and Hojiblanca cultivars

Published:2019-02 Issue: Volume:116 Page:114-125
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

López-López A.,Sánchez-Gómez A.H.,Montaño A.,Cortés-Delgado A.,Garrido-Fernández A.

Funder

Ministry of Economy and Competitiveness

European Regional Development Fund

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Flavour of natural and roasted Turkish hazelnut varieties (Corylus avellana L.) by descriptive sensory analysis, electronic nose and chemometrics;Alasalvar;International Journal of Food Science and Technology,2012

2. Volatile profile of Spanish-style green table olives prepared from different cultivars grown at different locations;Cortés-Delgado;Food Research International,2016

3. Changes in volatile compounds during processing of Tunisian-style table olives;Dabbou;Journal of the American Oil Chemists' Society,2012

4. Determination of the sensory profiles of Aloreña table olives;Galán Soldevilla;Grasas y Aceites,2013

5. Table olive production and processing;Garrido Fernández,1997

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