The volatile composition of samples from the blend of monovarietal olive oils and from the processing of mixtures of olive fruits

European Journal of Lipid Science and Technology

Volumn 105, Issue 7, 2003, Pages 327-332

  Angerosa, Franca ^a   Basti, Carla ^a  

^a Istituto Sperimentale per l'Elaiotecnica   (Italy)

Author keywords

LOX pathway; Oil blending; Oil from olive fruit mixtures; Volatile compounds

Indexed keywords

ESSENTIAL OIL; LIPOXYGENASE; OLIVE OIL;

ARTICLE; CONCENTRATION (PARAMETERS); CULTIVAR; FOOD COMPOSITION; FOOD PROCESSING; FRUIT; GENETIC VARIABILITY;

EID: 0043267721     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200390069     Document Type: Article

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