Evaluation of virgin olive oil bitterness by total phenol content analysis

European Journal of Lipid Science and Technology

Volumn 109, Issue 3, 2007, Pages 193-197

  Beltrán, Gabriel ^a,b   Ruano, María T ^a   Jiménez, Antonio ^a   Uceda, Marino ^a   Aguilera, María P ^a  

^a Instituto Andaluz   (Spain)

^b IFAPA CENTRO EL TORUÑO   (Spain)

Author keywords

Bitterness; K225; Phenol content; Prediction model; Virgin olive oil

Indexed keywords

EID: 34047168015     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.200600231     Document Type: Article

References (16)

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