Biosensor Measurements of Polar Phenolics for the Assessment of the Bitterness and Pungency of Virgin Olive Oil
Author:
Affiliation:
1. Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands, and Dipartimento di Chimica, Università di Firenze, Polo Scientifico, Via della Lastruccia 3, 50019 Sesto Fiorentino, Firenze, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf060103m
Reference45 articles.
1. The Mediterranean Diets: What Is So Special about the Diet of Greece? The Scientific Evidence
2. Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil
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