Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective

Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality due to off-flavors that develop before the oil surpasses its ‘best before’ date. Many parameters are involved in the oxidation process at moderate conditions. Therefore, a multipar...

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Detalles Bibliográficos
Autores principales: Lobo-Prieto, Ana, Tena, Noelia, Aparicio-Ruiz, Ramón, Morales, María T., García-González, Diego L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7180626/
https://www.ncbi.nlm.nih.gov/pubmed/32272674
http://dx.doi.org/10.3390/molecules25071686

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7180626/
https://www.ncbi.nlm.nih.gov/pubmed/32272674
http://dx.doi.org/10.3390/molecules25071686

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