Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Roberta Mostallino"'
Publikováno v:
Food Chemistry. 72:19-28
To study the influence of operative conditions adopted during the malaxation of pastes on the quality of resulting oils, we compared sensory characteristics, secoiridoid compounds and the volatile composition of oils extracted from homogeneous batche
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9351487ea5df920b6e5b0622fd39dc8
https://doi.org/10.1016/s0308-8146(00)00194-1
https://doi.org/10.1016/s0308-8146(00)00194-1
Publikováno v:
Food Chemistry. 68:283-287
Fifty-one virgin olive oils of good quality, extracted with a laboratory mill in the same operative conditions from different unripe Italian, Greek and Spanish cultivars, were submitted to sensory evaluation, and to the determination of both polyphen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5f9c502fdb04a1e4bfb5d5ec46f5c26
https://doi.org/10.1016/s0308-8146(99)00189-2
https://doi.org/10.1016/s0308-8146(99)00189-2