Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin-Reference-Cited by-同舟云学术

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Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin

Published:2023-11-28 Issue: Volume: Page:354-366
ISSN:1230-0322
Container-title:Polish Journal of Food and Nutrition Sciences
language:
Short-container-title:Pol. J. Food Nutr. Sci.

Author:

Manai-Djebali Hédia^ORCID,Trabelsi Najla^ORCID,Medfai Wafa^ORCID,Hessini Kamel^ORCID,Nait Mohamed Salma^ORCID,Madrigal-Martínez Mónica^ORCID,Martinez Cañas Manuel A.^ORCID,Sánchez-Casas Jacinto^ORCID,Ben Youssef Nabil^ORCID,Oueslati Imen^ORCID

Publisher

Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

Subject

Nutrition and Dietetics,Food Science

Link

http://journal.pan.olsztyn.pl/pdf-174488-97008

Reference78 articles.

1. Characterisation of monovarietal virgin olive oils;Aparicio;European Journal of Lipid Science and Technology 104(9‐10),2002

2. https://doi.org/10.1002/1438-9312(200210)104:9/10<614::AID-EJLT614>3.0.CO;2-L

3. Variability of vitamin E in virgin olive oil by agronomical and genetic factors;Beltrán;Journal of Food Composition Analysis,2010

4. https://doi.org/10.1016/j.jfca.2010.03.003

5. Location effects on oxidative stability of Chétoui virgin olive oil;Ben-Temime;Journal of Food Biochemistry,2006

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