WILD OLIVE (OLEA EUROPAEA L.) SELECTION FOR QUALITY OIL PRODUCTION
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2010.00373.x/fullpdf
Reference27 articles.
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2. Natural antioxidant composition as correlated to stability of some Tunisian virgin olive oils;ABAZA;Riv. Ital. Delle. Sost. Gr.,2005
3. Effect of various compounds on virgin olive oil stability measured by Rancimat;APARICIO;J. Agr. Food Chem.,1999
4. Changes in oil content and composition of developing olives in a selection of Australian cultivars;AYTON;Aus. J. Exp. Agr.,2001
5. Application of solid-phase microextraction to the analysis of volatile compounds in virgin olive oils from five new cultivars;BACCOURI;Food Chem.,2007a
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