Differentiation Between Unfiltered and Filtered Oblica and Leccino cv. Virgin Olive Oils-Reference-Cited by-同舟云学术

Differentiation Between Unfiltered and Filtered Oblica and Leccino cv. Virgin Olive Oils

Author:

Jukić Špika Maja¹^ORCID,Žanetić Mirella¹,Kraljić Klara²,Soldo Barbara³,Ljubenkov Ivica³,Politeo Olivera⁴,Škevin Dubravka²

Affiliation:

1. Inst. for Adriatic Crops and Karst Reclamation Put Duilova 11 21000 Split Croatia

2. Faculty of Food Technology and BiotechnologyUniv. of Zagreb Pierottijeva 6 10000 Zagreb Croatia

3. Faculty of ScienceUniv. of Split Ruđera Boškovića 33 21000 Split Croatia

4. Faculty of Chemical Technology, Dept. of Biochemistry and Food ChemistryUniv. of Split Ruđera Boškovića 35 21000 Split Croatia

Funder

Ministarstvo Znanosti, Obrazovanja i Sporta

Publisher

Wiley

Subject

Food Science

Link

Reference39 articles.

4. Effect of membrane filtration on the flavor of virgin olive oil;Bottino A.;European Journal of Lipid Science and Technology,2008

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