Fresh and aromatic virgin olive oil obtained from arbequina, koroneiki, and arbosana cultivars

Molecules

Volumn 24, Issue 19, 2019, Pages

  Vidal, Alfonso M ^a   Alcalá, Sonia ^a   De Torres, Antonia ^a   Moya, Manuel ^a   Espínola, Juan M ^a   Espínola, Francisco ^a  

^a UNIVERSITY OF JAÉN   (Spain)

Author keywords

Aroma; Color; Flavor; Response surface methodology; Super high density orchard

Indexed keywords

FRAGRANCE; LIPOXYGENASE; OLIVE OIL; PHENOL DERIVATIVE; PLANT PROTEIN; VOLATILE ORGANIC COMPOUND;

CHEMISTRY; CLASSIFICATION; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; IRRIGATION (AGRICULTURE); METABOLISM; OLIVE TREE; PROCEDURES; TEMPERATURE; THEORETICAL MODEL;

AGRICULTURAL IRRIGATION; FOOD HANDLING; LIPOXYGENASE; MODELS, THEORETICAL; ODORANTS; OLEA; OLIVE OIL; PHENOLS; PLANT PROTEINS; TEMPERATURE; VOLATILE ORGANIC COMPOUNDS;

EID: 85072949364     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules24193587     Document Type: Article

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