Shelf-life of extra virgin olive oils from southern Italy

Autor: Melissa Nazzaro, Michele Di Stasio, Anna De Mattia, Maria Grazia Volpe, Francesco Siano, Francesco La Cara, Raffaele Coppola, Costantina Barbarisi, Filomena Volpe

Publikováno v: Scopus-Elsevier
Current nutrition & food science
info:cnr-pdr/source/autori:C. Barbarisi, M. Di Stasio, F. La Cara, M. Nazzaro, F. Siano, R. Coppola, F. Volpe, A. De Mattia, M.G. Volpe/titolo:Shelf-life of Extra Virgin Olive Oils from Southern Italy/doi:10.2174%2F157340131003140828122901/rivista:Current nutrition & food science (Print)/anno:2014/pagina_da:234/pagina_a:240/intervallo_pagine:234–240/volume:10

This study investigated the effect of a 12 months storage period on quality, biochemical, and chemical parame- ters of three extra virgin olive oils (mono-cultivars Ortice and Ravece, and Bonito, a mix of different cultivars). Based on their free aci

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