Impact of Processing and Extraction on the Minor Components of Green Spanish-Style Gordal Table Olive Fat, as Assessed by Innovative Approaches

This work aims to study the effect of the green Spanish-style table olive processing and extraction method of fat on its minor components. For this purpose, it uses standard multivariate analysis (developed for Euclidean space), Compositional Data (CoDa) analysis (for data in the simplex) and Multip...

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Detalles Bibliográficos
Autores principales: López-López, Antonio, Cortés-Delgado, Amparo, Garrido-Fernández, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766117/
https://www.ncbi.nlm.nih.gov/pubmed/33419301
http://dx.doi.org/10.3390/foods9121907

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766117/
https://www.ncbi.nlm.nih.gov/pubmed/33419301
http://dx.doi.org/10.3390/foods9121907

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