Analytical comparison of monovarietal virgin olive oils obtained by both a continuous industrial plant and a low‐scale mill
Author:
Affiliation:
1. Dipartimento di Scienze degli Alimenti, Università di Bologna, Cesena (FC), Italy
2. Istituto di Biometereologia, Consiglio Nazionale delle Ricerche (CNR), Bologna, Italy
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200401027
Reference23 articles.
1. Olive Oil Phenols and Their Potential Effects on Human Health
2. Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds
3. Effect of Various Compounds on Virgin Olive Oil Stability Measured by Rancimat
4. “Veiled” extra-virgin olive oils: Dispersion response related to oil quality
5. Influence of regulated deficit irrigation strategies applied to olive trees (Arbequina cultivar) on oil yield and oil composition during the fruit ripening period
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