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Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil

Olive oil is not only known for its pungent, bitter, and fruity taste, but also for its health potential, which is often hypothesized to depend on its phenolic compounds. One hundred extra virgin olive oil samples (monocultivaric as well as blends of varieties) were assessed with regard to their sen...

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Detalles Bibliográficos
Autores principales:	Pedan, Vasilisa, Popp, Martin, Rohn, Sascha, Nyfeler, Matthias, Bongartz, Annette
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6600435/ https://www.ncbi.nlm.nih.gov/pubmed/31142034 http://dx.doi.org/10.3390/molecules24112041

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