Characterization of monovarietal extra virgin olive oils from the province of Béjaïa (Algeria)

Food Research International

Volumn 89, Issue , 2016, Pages 1123-1133

  Laincer, Firdousse ^a   Iaccarino, Nunzia ^b   Amato, Jussara ^b   Pagano, Bruno ^b   Pagano, Alessia ^b   Tenore, Giancarlo ^b   Tamendjari, Abderezak ^a   Rovellini, Pierangela ^c   Venturini, Stefania ^c   Bellan, Giorgio ^c   Ritieni, Alberto ^b   Mannina, Luisa ^d,e   Novellino, Ettore ^b   Randazzo, Antonio ^b  

^a UNIVERSITY OF BEJAIA   (Algeria)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^c Paper Division   (Italy)

^d SAPIENZA UNIVERSITY OF ROME   (Italy)

^e CNR   (Italy)

Author keywords

Algeria; B ja a; NMR; Olive oils; Statistical analysis

Indexed keywords

CHEMICAL ANALYSIS; FATTY ACIDS; NUCLEAR MAGNETIC RESONANCE; STATISTICAL METHODS;

ALGERIA; CHROMATOGRAPHIC DETERMINATION; EXTRA VIRGIN OLIVE OIL; FATTY ACID COMPOSITION; GEOGRAPHICAL ORIGINS; NUCLEAR MAGNETIC RESONANCE(NMR); OLIVE OILS; PHENOLIC COMPOUNDS;

OLIVE OIL;

EID: 84964948247     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.04.024     Document Type: Article

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