Differentiation of French virgin olive oil RDOs by sensory...

Food Chemistry 2006 Vol. 97; Iss. 3

Differentiation of French virgin olive oil RDOs by sensory characteristics, fatty acid and triacylglycerol compositions and chemometrics

Denis Ollivier, Jacques Artaud, Christian Pinatel, Jean-Pierre Durbec, Michel Guérère
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Volume:
97
Year:
2006
Language:
english
Pages:
12
DOI:
10.1016/j.foodchem.2005.04.024
File:
PDF, 552 KB
english, 2006
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