Chemical and sensorial changes of Croatian monovarietal olive oils during ripening-Reference-Cited by-同舟云学术

Chemical and sensorial changes of Croatian monovarietal olive oils during ripening

Published:2012-08-31 Issue:12 Volume:114 Page:1400-1408
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Brkić Bubola Karolina¹,Koprivnjak Olivera²,Sladonja Barbara¹,Škevin Dubravka³,Belobrajić Ivana⁴

Affiliation:

1. Institute of Agriculture and Tourism, Poreč, Croatia

2. Department of Food Technology and Control, School of Medicine, University of Rijeka, Rijeka, Croatia

3. Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

4. Ital‐Ice Ltd., Poreč, Croatia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201200121

Reference45 articles.

1. Olive oil volatile compounds, flavour development and quality: A critical review

2. International Olive Council World Olive Figures – Production and consumption February 2012 http://www.internationaloliveoil.org/estaticos/view/131‐world‐olive‐oil‐figures.

3. Croatian Bureau of Statistics Statistical Yearbook of the Republic of Croatia December 2010 http://www.dzs.hr/.

4. Identification and characterization of autochthonous olive varieties in Istria (Croatia);Milotić A.;Ann. Ser. Hist. Nat.,2005

5. DNA fingerprinting of olive varieties in Istria (Croatia) by microsatellite markers

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