Stability of the sensory quality of virgin olive oil during storage: An overview

Italian Journal of Food Science

Volumn 21, Issue 4, 2009, Pages 389-406

  Bendini, A ^a   Cerretani, L ^a   Salvador, M D ^b   Fregapane, G ^b   Lercker, G ^c  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^c UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Minor compounds; Oil storage; Phenols; Sensory stability; Virgin olive oil; Volatiles

Indexed keywords

EID: 77952415073     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (104)

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