Quality characterization of the new virgin olive oil var. Sikitita by phenols and volatile compounds

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 14, 2010, Pages 8357-8364

  García González, Diego L ^a   Tena, Noelia ^a   Aparicio, Ramón ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Olive oil; phenols; sensory quality; Sikitita variety; volatile compounds

Indexed keywords

OLIVE OIL; PHENOL DERIVATIVE; PLANT EXTRACT; VEGETABLE OIL; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; OLIVE TREE; QUALITY CONTROL;

OLEA; PHENOLS; PLANT EXTRACTS; PLANT OILS; QUALITY CONTROL; VOLATILE ORGANIC COMPOUNDS;

EID: 77954877039     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf101316d     Document Type: Article

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