Sterols and triterpene diols in olive oil as indicators of variety and degree of ripening

Food Chemistry

Volumn 136, Issue 1, 2013, Pages 251-258

  Lukić, Marina ^a   Lukić, Igor ^a   Krapac, Marin ^a   Sladonja, Barbara ^a   Piližota, Vlasta ^b  

^a INSTITUTE OF AGRICULTURE AND TOURISM   (Croatia)

^b JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

Author keywords

Multivariate statistics; Olive oil; Ripening degree; Sterols; Storage; Triterpene diols; Variety

Indexed keywords

MULTIVARIATE STATISTICS; OLIVE OIL; RIPENING DEGREE; STEROLS; TRITERPENES; VARIETY;

ENERGY STORAGE; LIPIDS; VEGETABLE OILS;

ALCOHOLS;

AVENASTEROL; CAMPESTANOL; CAMPESTEROL; FUCOSTEROL; INDICATOR; OLIVE OIL; SITOSTEROL; STEROL; STIGMASTEROL; TRITERPENE; UNCLASSIFIED DRUG; UVAOL;

ARTICLE; DISCRIMINANT ANALYSIS; FOOD QUALITY; GAS CHROMATOGRAPHY; MULTIVARIATE ANALYSIS OF VARIANCE; NONHUMAN; PRINCIPAL COMPONENT ANALYSIS; TEMPERATURE;

OLEA; PLANT OILS; STEROLS; TRITERPENES;

EID: 84865511496     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.08.005     Document Type: Article

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