Olive oils from Campos de Hellin (Spain) exhibit significant varietal differences in fatty acid composition, sterol fraction, and oxidative stability-Reference-Cited by-同舟云学术

Olive oils from Campos de Hellin (Spain) exhibit significant varietal differences in fatty acid composition, sterol fraction, and oxidative stability

Author:

Sena‐Moreno Estela¹,Alvarez‐Ortí Manuel¹,Zied Diego C.²,Pardo‐Giménez Arturo³,Pardo Jose E.¹

Affiliation:

1. Escuela Técnica Superior de Ingenieros Agrónomos y de Montes (ETSIAM)Campus UniversitarioAlbaceteSpain

2. Universidade Estadual Paulista (UNESP), Câmpus Experimental de DracenaRod. Cmte João Ribeiro de BarrosDracenaSPBrazil

3. Centro de Investigación, Experimentación y Servicios del ChampiñónQuintanar del ReyCuencaSpain

Publisher

Wiley

Subject

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

Link

Reference42 articles.

5. MARM. Anuario de estadística. 2011.

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