Characterization of the olive oil from three potentially interesting varieties from Aragon (Spain)
The commercial potential of olive oils from three autochthonous olive varieties Bodocal, Racimilla and Negral from Aragón (Spain) has been examined. Physicochemical characteristics, sensory analysis, nutritional composition, color and pigments were considered. The three varieties are generally used...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 16(2010), 6 vom: 15. Dez., Seite 523-30 |
|---|---|
| 1. Verfasser: | |
| Weitere Verfasser: | , |
| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2010
|
| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Research Support, Non-U.S. Gov't Lipid Peroxides Olive Oil Plant Oils Oleic Acid 2UMI9U37CP Gallic Acid 632XD903SP Tocopherols |
| Online verfügbar |
Volltext |