Influence of lipid matrix in the bitterness perception of virgin olive oil

Food Quality and Preference

Volumn 19, Issue 4, 2008, Pages 421-430

  García Mesa, José A ^a   Pereira Caro, Gema ^a   Fernández Hernández, Antonia ^a   García Ortíz Civantos, Concepción ^a   Mateos, Raquel ^a  

^a IFAPA CENTRO EL TORUÑO   (Spain)

Author keywords

Bitterness; Extra virgin olive oil; Lipid matrix; Polyphenols; Sensory analysis

Indexed keywords

PRUNUS DULCIS;

EID: 39749115509     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2007.12.004     Document Type: Article

References (46)

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