Changes in Volatile and Phenolic Compounds with Malaxation Time and Temperature during Virgin Olive Oil Production-Reference-Cited by-同舟云学术

Changes in Volatile and Phenolic Compounds with Malaxation Time and Temperature during Virgin Olive Oil Production

Published:2006-09-09 Issue:20 Volume:54 Page:7641-7651
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kalua Curtis M.¹,Bedgood Danny R.¹,Bishop Andrea G.¹,Prenzler Paul D.¹

Affiliation:

1. E. H. Graham Centre for Agricultural Innovation, School of Science and Technology, Locked Bag 588, Charles Sturt University, Wagga Wagga, New South Wales 2678, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf061122z

Reference33 articles.

1. Modification of karanja oil (Pongamia glabra) by fractionation, blending, and transesterification

2. Aroma of virgin olive oil: Biogenesis of the "green" odor notes

3. Influence of malaxation temperature and time on the quality of virgin olive oils

4. Effect of olive paste kneading process time on the overall quality of virgin olive oil

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