Characterization and Classification of Extra Virgin Olive Oil from Five Less Well-Known Greek Olive Cultivars

JAOCS, Journal of the American Oil Chemists' Society

Volumn 93, Issue 6, 2016, Pages 837-848

  Kosma, Ioanna ^a   Vavoura, Maria ^a   Kontakos, Stavros ^b   Karabagias, Ioannis ^a   Kontominas, Michael ^a,c   Apostolos, Kiritsakis ^d,e   Badeka, Anastasia ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

^b DEMOCRITUS UNIVERSITY OF THRACE   (Greece)

^c The American University in Cairo   (Egypt)

^d ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

^e Greek Observatory of Oxidative Stress   (Greece)

Author keywords

Characterization; Cultivar; Differentiation; GC FID; GC MS; Olive oil

Indexed keywords

CHEMICAL ANALYSIS; COLOR; FATTY ACIDS;

CHARACTERIZATION; CHEMICAL COMPOSITIONS; CULTIVAR; DIFFERENTIATION; EXTRA-VIRGIN OLIVE OIL; GC-FID; GC–MS; HARVESTING PERIODS; OIL SAMPLES; OLIVE CULTIVARS;

OLIVE OIL;

EID: 84964088636     PISSN: 0003021X     EISSN: 15589331     Source Type: Journal    
DOI: 10.1007/s11746-016-2822-9     Document Type: Article

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