The color of olive oils: The pigments and their likely health benefits and visual and instrumental methods of analysis

Comprehensive Reviews in Food Science and Food Safety

Volumn 9, Issue 3, 2010, Pages 278-291

  Moyano, María José ^a   Heredia, Francisco J ^b   Meléndez Martínez, Antonio J ^b  

^a INSTITUTO DE LA GRASA   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR MEASUREMENTS; CONSUMER CHOICE; HEALTH BENEFITS; INSTRUMENTAL METHODS; OBJECTIVE ASSESSMENT; OLIVE OIL; RAPID DETERMINATION; SCIENTIFIC COMMUNITY;

CHLOROPHYLL; HEALTH; LAWS AND LEGISLATION; VEGETABLE OILS;

COLOR;

EID: 78649348169     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/j.1541-4337.2010.00109.x     Document Type: Article

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