Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils

Grasas y Aceites

Volumn 65, Issue 3, 2014, Pages

  Brkic Bubola K ^a   Koprivnjak, O ^b   Sladonja, B ^a   Belobrajic I ^a  

^a Institute of Agriculture and Tourism   (Croatia)

^b UNIVERSITY OF RIJEKA   (Croatia)

Author keywords

Freezing; Low storage temperature; Shelf life; Total phenols; Virgin olive oil; Volatile compounds

Indexed keywords

FREEZING; KETONES; OIL SHALE; OLIVE OIL; PHENOLS;

LOW-STORAGE; SHELF LIFE; TOTAL PHENOLS; VIRGIN OLIVE OIL; VOLATILE COMPOUNDS;

VOLATILE ORGANIC COMPOUNDS;

EID: 84904803554     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.0222141     Document Type: Article

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