Characterization of sterolic and alcoholic fractions of some Algerian olive oils according to the variety and ripening stage
Author:
Publisher
EDP Sciences
Subject
Agronomy and Crop Science,Biochemistry,Food Science
Link
http://www.ocl-journal.org/10.1051/ocl/2017026/pdf
Reference36 articles.
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2. Aparicio R, Conte LS, Fiebig H. 2013. Olive oil authentication. In: Aparicio R, Harwood J, eds. Handbook of olive oil, 2nd ed. Boston, MA: Springer, US, pp. 590–641.
3. Sterolic composition of Chétoui virgin olive oil: Influence of geographical origin
4. Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil
5. Lipids and phenols in table olives
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