Cornicabra virgin olive oil: A study of five crop seasons. Composition, quality and oxidative stability

Food Chemistry

Volumn 74, Issue 3, 2001, Pages 267-274

  Salvador, M D ^a   Aranda, F ^a   Gomez Alonso S ^a   Fregapane, G ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Chemical composition; Cornicabra variety; Oxidative stability; Quality; Virgin olive oil

Indexed keywords

ALPHA TOCOPHEROL; CAFFEIC ACID; CAMPESTEROL; CAROTENOID; CHLOROPHYLL; FATTY ACID; LINOLEIC ACID; OLEIC ACID; OLIVE OIL; PHENOL; STEROL;

ARTICLE; COMPARATIVE STUDY; CROP; FOOD ANALYSIS; FOOD COMPOSITION; FOOD QUALITY; LIPID COMPOSITION; LIPID OXIDATION; PARAMETER; SEASONAL VARIATION;

EID: 0034880025     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00148-0     Document Type: Article

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