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Effect of Duration of Olive Storage on Chemical and Sensory Quality of Extra Virgin Olive Oils
This work considered the influence of the duration of olive storage on the chemical and sensory properties of extra virgin olive oil. In total, 228 batches of olives collected during three successive crop seasons were sampled in seven industrial mills; information about olive batches (variety, harve...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534741/ https://www.ncbi.nlm.nih.gov/pubmed/34681344 http://dx.doi.org/10.3390/foods10102296 |