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
Influence of the extraction process on dissolved oxygen in olive oil
β Scribed by Alessandro Parenti; Paolo Spugnoli; Piernicola Masella; Luca Calamai
- Publisher
- John Wiley and Sons
- Year
- 2007
- Tongue
- English
- Weight
- 185 KB
- Volume
- 109
- Category
- Article
- ISSN
- 1438-7697
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