Open AccessVolatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste.
Author(s) -
Giovanni Lercker,
N. Frega,
R. Bocci,
M. Mozzon
Publication year - 1999
Publication title -
grasas y aceites
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.384
H-Index - 46
eISSN - 1988-4214
pISSN - 0017-3495
DOI - 10.3989/gya.1999.v50.i6.693
Subject(s) - olive oil , chemistry , food science , oxidative phosphorylation , biochemistry