Influence of olive ripening degree and crusher typology on chemical and sensory characteristics of Correggiolo virgin olive oil
Author:
Affiliation:
1. Institute of Biometeorology; National Research Council; Via Gobetti 101 40129 Bologna Italy
2. Department of Food Science; University of Parma; Parco Area delle Scienze, 59/a 43124 Parma Italy
Funder
IPA Adriatic Cross-border Cooperation project ‘AOGPRPSL - The Adriatic Olive Grove: risk prevention, sustainability, learning’
European Union
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference37 articles.
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3. Characterisation of monovarietal virgin olive oils;Aparicio;Eur J Lipid Sci Technol,2002
4. Purification and characterization of an olive fruit beta-glucosidase involved in the biosynthesis of virgin olive oil phenolics;Romero-Segura;J Agric Food Chem,2009
5. Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical;Servili;J Agric Food Chem,2003
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