Effect of processing technology on chemical, sensory, and consumers' hedonic rating of seven olive oil varieties

Author:

Ben‐Hassine Kaouther1ORCID,Taamalli Amani2ORCID,Rezig Leila3,Yangui Islem4,Benincasa Cinzia5,Malouche Dhafer6,Kamoun Naziha7,Mnif Wissem89ORCID

Affiliation:

1. Research Laboratory of Agricultural Production Systems and Sustainable Development High School of Agriculture Mograne Mograne Tunisia

2. Department of Chemistry College of Sciences University of Hafr Al Batin Hafr Al Batin Saudi Arabia

3. University of Carthage Higher School of Food Industries of Tunis Tunis Tunisia

4. Laboratory of Nanobiotechnology and Valorization of Medicinal Phytoresources University of Carthage National Institute of Applied Science and Technology UR17ES22 Tunis Cedex Tunisia

5. Agricultural Research Council of Italy Olive Growing and Olive Oil Industry Research Centre Rende Italy

6. Engineering School of Statistics and Information Analysis University of Carthage Tunis Tunisia

7. Institut de l’olivier Unité Technologie et Qualité Sfax Tunisia

8. Department of Chemistry Faculty of Sciences and Arts in Balgarn University of Bisha Bisha, Saudi Arabia

9. University of Manouba ISBST BVBGR‐LR11ES31 Biotechnopole Sidi Thabet Ariana Tunisia

Publisher

Wiley

Subject

Food Science

Reference75 articles.

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