Characterization of virgin olive oils from Spanish olive varieties introduced in Mendoza, Argentina, and their comparison with the autochthonous variety-Reference-Cited by-同舟云学术

Characterization of virgin olive oils from Spanish olive varieties introduced in Mendoza, Argentina, and their comparison with the autochthonous variety

Published:2020-08-08 Issue:2 Volume:101 Page:518-524
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Banco Adriana¹,Trentacoste Eduardo¹^ORCID,Monasterio Romina P²^ORCID

Affiliation:

1. Estación Experimental Agropecuaria Junín (Instituto Nacional de Tecnología Agropecuaria) Mendoza Argentina

2. Grupo de Bioquímica Vegetal Instituto de Biología Agrícola de Mendoza (IBAM), UNCuyo Mendoza Argentina

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10660

Reference45 articles.

1. Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

2. Evaluation of bioactive compounds in black table olives fermented with selected microbial starters

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4. Influence of fruit maturation process on the sensory quality of virgin olive oils from Picual, Hojiblanca and Picudo cultivars;Herrera BJ;Grasas Aceites,2012

5. Effect of shading in different periods from flowering to maturity on the fatty acid and phenolic composition of olive oil (cv. Arbequina)

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