Physicochemical and sensory characteristics of virgin olive oils in relation to cultivar, extraction system and storage conditions-Reference-Cited by-同舟云学术

Physicochemical and sensory characteristics of virgin olive oils in relation to cultivar, extraction system and storage conditions

Published:2013-12 Issue:2 Volume:54 Page:1915-1925
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ben-Hassine Kaouther,Taamalli Amani,Ferchichi Sana,Mlaouah Anis,Benincasa Cinzia,Romano Elvira,Flamini Guido,Lazzez Aida,Grati-kamoun Naziha,Perri Enzo,Malouche Dhafer,Hammami Mohamed

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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4. Effect of fruit stone removal on the production of virgin olive oil volatile compounds;Angerosa;Food Chemistry,1999

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

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