Chemical and sensorial changes of Croatian monovarietal olive oils during ripening

European Journal of Lipid Science and Technology

Volumn 114, Issue 12, 2012, Pages 1400-1408

  Brkić Bubola, Karolina ^a   Koprivnjak, Olivera ^b   Sladonja, Barbara ^a   Škevin, Dubravka ^c   Belobrajić, Ivana ^d  

^a INSTITUTE OF AGRICULTURE AND TOURISM   (Croatia)

^b UNIVERSITY OF RIJEKA   (Croatia)

^c UNIVERSITY OF ZAGREB   (Croatia)

^d Ital Ice Ltd   (Croatia)

Author keywords

Fatty acids; Olive oil; Ripening; Sensorial characteristics; Volatiles

Indexed keywords

EID: 84870920255     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201200121     Document Type: Article

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