Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil
Author:
Affiliation:
1. Institute of Biometeorology, National Research Council, Via Gobetti 101, 40129 Bologna, Italy, and Department of Food Science, University of Bologna, P.zza Goidanich 60, 47023 Cesena (FC), Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf049845a
Reference31 articles.
1. Influence of fruit ripening on ‘Cornicabra’ virgin olive oil quality A study of four successive crop seasons
2. Sensory Properties of Virgin Olive Oil Polyphenols: Identification of Deacetoxy-ligstroside Aglycon as a Key Contributor to Pungency
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