Phenolic and Volatile Compounds of Extra Virgin Olive Oil (Olea europaea L. Cv. Cornicabra) with Regard to Fruit Ripening and Irrigation Management-Reference-Cited by-同舟云学术

Phenolic and Volatile Compounds of Extra Virgin Olive Oil (Olea europaea L. Cv. Cornicabra) with Regard to Fruit Ripening and Irrigation Management

Published:2006-08-25 Issue:19 Volume:54 Page:7130-7136
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gómez-Rico Aurora¹,Salvador M. Desamparados¹,La Greca Marta¹,Fregapane Giuseppe¹

Affiliation:

1. Departamento de Química Analítica y Tecnología de los Alimentos and Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, Ciudad Real, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf060798r

Reference28 articles.

1. Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds

2. Influence of malaxation temperature and time on the quality of virgin olive oils

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