Chemical composition of virgin olive oils according to the ripening in olives

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2575-2581

  Mendoza, Manuel Fuentes De ^a   De Miguel Gordillo, Concepción ^a   Expóxito, Julia Marín ^a   Casas, Jacinto Sánchez ^b   Cano, Manuel Martínez ^a   Vertedor, Daniel Martín ^b   Baltasar, Ma Nieves Franco ^b  

^a UNIVERSITY OF EXTREMADURA   (Spain)

^b Instituto Tecnologico Agroalimentario   (Spain)

Author keywords

Chemical composition; Discriminant analysis; Olive growing zone; Ripening; Virgin olive oil

Indexed keywords

CHEMICAL ANALYSIS; DISCRIMINANT ANALYSIS; FATTY ACIDS;

CANONICAL DISCRIMINANT FUNCTION; CHEMICAL COMPOSITIONS; DEPENDENT VARIABLES; MATURITY INDICES; OLIVE-GROWING; PARAMETERS OF QUALITY; RIPENING; VIRGIN OLIVE OIL;

OLIVE OIL;

FATTY ACID; LINOLENIC ACID; OLIVE OIL; SITOSTEROL; STEROL DERIVATIVE; TRIACYLGLYCEROL;

ACIDITY; ARTICLE; CHEMICAL COMPOSITION; DEPENDENT VARIABLE; DISCRIMINANT ANALYSIS; FRUIT RIPENING; HIGH TEMPERATURE; LIGHT ABSORPTION; LIPOLYSIS; NONHUMAN; OLIVE; PHYSICAL CHEMISTRY;

OLEACEAE;

EID: 84879216690     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.074     Document Type: Article

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