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Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil

✍ Scribed by Bengana, Mohamed; Bakhouche, Abdelhakim; Lozano-Sánchez, Jesús; Amir, Youcef; Youyou, Ahcene; Segura-Carretero, Antonio; Fernández-Gutiérrez, Alberto

Book ID
121353257
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
483 KB
Volume
54
Category
Article
ISSN
0963-9969

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✍ M. T. Morales; R. Aparicio; J. J. Calvente 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 583 KB

Changes have been demonstrated in the concentration of those volatile compounds responsible for green sensory notes in virgin olive oils obtained from four different varieties at three stages of ripeness. The information corresponding to each volatile compound for each stage of ripeness, after fuzzy