The influence of ripening and crop year on quality indices, polyphenols, terpenic acids, squalene, fatty acid profile, and sterols in virgin olive oil (Koroneiki cv.) produced by organic versus non-organic cultivation method

International Journal of Food Science and Technology

Volumn 46, Issue 1, 2011, Pages 170-178

  Anastasopoulos, Efstathios ^a   Kalogeropoulos, Nick ^a   Kaliora, Andriana C ^a   Kountouri, Aggeliki ^a   Andrikopoulos, Nikolaos K ^a  

^a HAROKOPIO UNIVERSITY   (Greece)

Author keywords

Crop year; Maturation; Olive oil; Organic cultivar; Phenols; Squalene; Sterols; Terpenic acids

Indexed keywords

MATURATION; OLIVE OIL; ORGANIC CULTIVAR; SQUALENE; STEROLS; TERPENIC ACIDS;

ALCOHOLS; LIPIDS; OLEFINS; PHENOLS; SATURATED FATTY ACIDS; UNSATURATED FATTY ACIDS; VEGETABLE OILS;

CROPS;

EID: 78650242218     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02485.x     Document Type: Article

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