Sensory defects of virgin olive oil from a microbiological perspective

Trends in Food Science and Technology

Volumn 43, Issue 2, 2015, Pages 227-235

  Cayuela, J A ^a   Gomez Coca R B ^a   Moreda, W ^a   Perez Camino M C ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BIODEGRADATION; BIOSYNTHESIS; DEFECTS; PETROLEUM INDUSTRY; SENSORY ANALYSIS; SENSORY PERCEPTION; VOLATILE ORGANIC COMPOUNDS;

HIGH QUALITY; MICROBIAL DEGRADATION; OLIVE DRUPES; OLIVE OIL PRODUCTION; POST HARVEST LIFE; PRODUCTION PROCESS; VIRGIN OLIVE OIL; VOLATILE COMPOUNDS;

OLIVE OIL;

OLEACEAE;

EID: 84928828852     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2015.02.007     Document Type: Note

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