Influence of olive fruit storage in bags on oil quality and composition of volatile compounds

Food Technology and Biotechnology

Volumn 40, Issue 2, 2002, Pages 129-134

  Koprivnjak, Olivera ^a   Conte, Lanfranco ^b   Totis, Nicola ^b  

^a Institute for Agriculture and Tourism   (Croatia)

^b UNIVERSITY OF UDINE   (Italy)

Author keywords

Fruit storage; Olive oil; SPME; Volatile components

Indexed keywords

OLIVE OILS;

ETHANOL; EXTRACTION; FRUITS; OILS AND FATS; OPTIMIZATION; VOLATILE ORGANIC COMPOUNDS;

FOOD STORAGE;

ETHANOL; EXTRACTION; FOOD STORAGE; FRUITS; OPTIMIZATION; VOLATILE OIL;

OLEACEAE;

EID: 0036017101     PISSN: 13309862     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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