Complex interactive effects of ripening degree, malaxation...

Food Chemistry 2017 / 10 Vol. 232

Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality

Lukić, Igor, Žanetić, Mirella, Jukić Špika, Maja, Lukić, Marina, Koprivnjak, Olivera, Brkić Bubola, Karolina
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Volume:
232
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.04.047
Date:
October, 2017
File:
PDF, 652 KB
english, 2017
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