Effect of cultivar and ripening on minor components in Spanish olive fruits and their corresponding virgin olive oils

Food Research International

Volumn 41, Issue 4, 2008, Pages 433-440

  Gómez Rico, Aurora ^a   Fregapane, Giuseppe ^a   Salvador, María Desamparados ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Olive cultivar; Phenols; Ripening; Virgin olive oil; Volatiles

Indexed keywords

ALDEHYDES; FLAVORS; PHENOLS; VEGETABLE OILS; VOLATILE ORGANIC COMPOUNDS;

OLIVE CULTIVAR; OLIVE OILS; RIPENING PROCESS;

FRUITS;

EID: 42649128036     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.02.003     Document Type: Article

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