Importance of some minor compounds in olive oil authenticity and quality

Trends in Food Science and Technology

Volumn 100, Issue , 2020, Pages 164-176

  Uncu, Oguz ^a   Ozen, Banu ^a  

^a IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

Author keywords

Authenticity; Diacylglycerols; Fatty acid ethyl esters; Olive oil; Pigments; Quality

Indexed keywords

AUTHENTICATION; FATTY ACIDS; ODOR CONTROL;

COMBINED PARAMETER; DIACYLGLYCEROLS; FATTY ACID ETHYL ESTER (FAEES); HEALTH BENEFITS; MINOR COMPOUNDS; OIL INDUSTRIES; QUALITY DETERMINATION; QUALITY TOOLS;

OLIVE OIL;

EID: 85083877271     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2020.04.013     Document Type: Review

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