Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels

Grasas y Aceites

Volumn 66, Issue 1, 2015, Pages

  Katsoyannos, E ^a   Batrinou, A ^a   Chatzilazarou, A ^a   Bratakos, S M ^a   Stamatopoulos, K ^a   Sinanoglou, V J ^a  

^a UNIVERSITY OF WEST ATTICA   (Greece)

Author keywords

Fatty acids; Koroneiki and Megaritiki varieties; Olive oil; Pitting; Ripening process

Indexed keywords

ANTIOXIDANTS; OIL SHALE; OILS AND FATS; OLIVE OIL; PITTING; UNSATURATED FATTY ACIDS;

ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; FATTY ACID PROFILES; KORONEIKI AND MEGARITIKI VARIETIES; MEDITERRANEAN DIET; PHYSICOCHEMICAL CHARACTERISTICS; RIPENING PROCESS; TOCOPHEROL CONTENTS;

FATTY ACIDS;

OLEACEAE;

EID: 84921847835     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.0711142     Document Type: Article

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