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Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste
Veneziani, Gianluca, Esposto, Sonia, Taticchi, Agnese, Urbani, Stefania, Selvaggini, Roberto, Sordini, Beatrice, Servili, MaurizioLanguage:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.09.034
Date:
September, 2017
File:
PDF, 354 KB
english, 2017