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Chemical characterization of traditional varietal olive oils in East of Spain

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Chemical characterization of traditional varietal olive oils in East of Spain

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López Cortés, I.; Salazar García, DC.; Velázquez Martí, B.; Salazar Hernández, DM. (2013). Chemical characterization of traditional varietal olive oils in East of Spain. Food Research International. 54(2):1934-1940. doi:10.1016/j.foodres.2013.04.035

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/66820

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Title: Chemical characterization of traditional varietal olive oils in East of Spain
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Ingeniería Rural y Agroalimentaria - Departament d'Enginyeria Rural i Agroalimentària
Universitat Politècnica de València. Departamento de Producción Vegetal - Departament de Producció Vegetal
Issued date:
Abstract:
[EN] The aim of this work has been to characterize the chemical composition of the eight most emblematic varietal olive oils from the West of the Mediterranean Sea. These were classified into two groups according to the ...[+]
Subjects: Varietal differentiation , Fatty acids , Sterols , Tocopherols
Copyrigths: Cerrado
Source:
Food Research International. (issn: 0963-9969 )
DOI: 10.1016/j.foodres.2013.04.035
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.foodres.2013.04.035
Type: Artículo

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