Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars

Authentication of extra virgin olive oils is a key strategy for their valorization and a way to preserve olive biodiversity. Physical and thermal analysis have been proposed in this study as fast and green techniques to reach this goal. Thirteen extra virgin olive oils (EVOOs) obtained from minor ol...

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Detalles Bibliográficos
Autores principales: Paciulli, Maria, Difonzo, Graziana, Conte, Paola, Flamminii, Federica, Piscopo, Amalia, Chiavaro, Emma
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8147848/
https://www.ncbi.nlm.nih.gov/pubmed/34064430
http://dx.doi.org/10.3390/foods10051004

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8147848/
https://www.ncbi.nlm.nih.gov/pubmed/34064430
http://dx.doi.org/10.3390/foods10051004

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