Characteristics of virgin olive oils from the olive zone of extremadura (Spain), and an approximation to their varietal origin

JAOCS, Journal of the American Oil Chemists' Society

Volumn 86, Issue 10, 2009, Pages 933-940

  Casas, Jacinto Sánchez ^a   De Miguel Gordillo, C ^b   Osorio Bueno, E ^a   Marin Exposito J ^b   Mendoza, M Fuentes ^b   Hierro, T Ardila ^a   González, L Gallardo ^a   Martinez Cano M ^b  

^a Instituto Tecnologico Agroalimentario de Extremadura   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Discriminant function; Erythrodiol and uvaol; Fatty acids; Sterols; Triglycerides; Virgin olive oil

Indexed keywords

DISCRIMINANT FUNCTION; ERYTHRODIOL AND UVAOL; STEROLS; TRIGLYCERIDES; VIRGIN OLIVE OIL;

ACIDS; CALCIUM; FATTY ACIDS; LIPIDS; VEGETABLE OILS;

ALCOHOLS;

CACERES; OLEACEAE;

EID: 70349284469     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-009-1428-x     Document Type: Article

References (20)

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