Effects of some oil-born yeasts on the sensory characteristics of Italian virgin olive oil during its storage

Food Microbiology

Volumn 36, Issue 1, 2013, Pages 70-78

  Zullo, B A ^a   Cioccia, G ^a   Ciafardini, G ^a  

^a UNIVERSITY OF MOLISE   (Italy)

Author keywords

Microbiota; Olive oil; Olive oil quality; Sensory profile; Yeasts

Indexed keywords

FATTY ACID; OLIVE OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; CLASSIFICATION; FOOD CONTROL; FOOD STORAGE; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; ITALY; TASTE; YEAST;

FATTY ACIDS, NONESTERIFIED; FOOD MICROBIOLOGY; FOOD STORAGE; HUMANS; ITALY; PLANT OILS; TASTE; YEASTS;

CANDIDA; CANDIDA DIDDENSIAE; CANDIDA WICKERHAMII;

EID: 84878910466     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.04.006     Document Type: Article

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