Increase in the selenium content of extra virgin olive oil: Quantitative and qualitative implications

Grasas y Aceites

Volumn 65, Issue 2, 2014, Pages

  D'Amato, R ^a   Proietti, P ^a   Nasini, L ^a   Del Buono, D ^a   Tedeschini, E ^a   Businelli, D ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Biofortification; Chemical parameters; Extra virgin olive oil (EVOO); Fruit characteristics; Nutraceutical value; Selenium (Se); Sensory quality

Indexed keywords

FRUITS; NUTRITION; OLIVE OIL; SELENIUM; SELENIUM COMPOUNDS; SENSORY PERCEPTION;

BIOFORTIFICATION; CHEMICAL PARAMETERS; EXTRA VIRGIN OLIVE OIL; FRUIT CHARACTERISTICS; NUTRACEUTICALS; SENSORY QUALITIES;

OILS AND FATS;

EID: 84902135945     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.097313     Document Type: Article

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