Malaxing temperature affects volatile and phenol composition as well as other analytical features of virgin olive oil

European Journal of Lipid Science and Technology

Volumn 103, Issue 4, 2001, Pages 228-238

  Ranalli, Alfonso ^a   Contento, Stefania ^a   Schiavone, Carlo ^a   Simone, Nicola ^a  

^a Istituto Sperimentale per l'Elaiotecnica   (Italy)

Author keywords

Chemometrics; Flavour; Malaxing temperature; Virgin olive oil

Indexed keywords

EID: 0035532038     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/1438-9312(200104)103:4<228::AID-EJLT228>3.0.CO;2-7     Document Type: Article

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