Effect of the Storage Conditions and Freezing Speed on the Color and Chlorophyll Profile of Premium Extra Virgin Olive Oils

Premium extra virgin olive oils (PEVOO) are oils of exceptional quality and retail at high prices. The green color of recently extracted olive oils is lost during storage at room temperature, mainly because of the pheophytinization of chlorophylls. Since a green color is perceived as a mark of high-...

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Detalles Bibliográficos
Autores principales: Díez-Betriu, Anna, Bustamante, Julen, Romero, Agustí, Ninot, Antonia, Tres, Alba, Vichi, Stefania, Guardiola, Francesc
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9819069/
https://www.ncbi.nlm.nih.gov/pubmed/36613436
http://dx.doi.org/10.3390/foods12010222

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9819069/
https://www.ncbi.nlm.nih.gov/pubmed/36613436
http://dx.doi.org/10.3390/foods12010222

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