Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-Related Compounds (Phenols and Volatiles)

Commercialization of extra virgin olive oil (EVOO) requires a best before date recommended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected that the product retains its chemical properties and preserves its ‘extra virgin’ category. However, inadequate storage...

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Detalles Bibliográficos
Autores principales: Caipo, Leeanny, Sandoval, Ana, Sepúlveda, Betsabet, Fuentes, Edwar, Valenzuela, Rodrigo, Metherel, Adam H., Romero, Nalda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8466157/
https://www.ncbi.nlm.nih.gov/pubmed/34574270
http://dx.doi.org/10.3390/foods10092161

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8466157/
https://www.ncbi.nlm.nih.gov/pubmed/34574270
http://dx.doi.org/10.3390/foods10092161

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