Testing consumers’ acceptance for an extra-virgin olive oil with a naturally increased content in polyphenols: The case of ultrasounds extraction

Journal of Functional Foods

Volumn 69, Issue , 2020, Pages

  Roselli, L ^a   Cicia, G ^b   Del Giudice, T ^b   Cavallo, C ^b   Vecchio, R ^b   Carfora, V ^c   Caso, D ^b   Sardaro, R ^a   Carlucci, D ^a   De Gennaro, B ^a  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^c UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

Clustering of consumers; EVOO polyphenols; Innovative food products; Latent Class Model; Traditional food product

Indexed keywords

EID: 85083096423     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2020.103940     Document Type: Article

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