Evaluation of Selected Quality Parameters of “Agristigna” Monovarietal Extra Virgin Olive Oil and Its Apple Vinegar-Based Dressing during Storage

This study aimed to investigate the quality parameters and the oxidative stability (180 days of storage) of a water–oil emulsion formulated with Calabrian (Italy) monovarietal Agristigna extra virgin olive oil and apple vinegar. The best extra virgin olive oil/apple vinegar <i>ratio</i> was found to...

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Hlavní autoři:	Monica R. Loizzo, Vincenzo Sicari, Umile G. Spizzirri, Rosa Romeo, Rosa Tundis, Antonio Mincione, Fiore P. Nicoletta, Donatella Restuccia
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2022-04-01
Edice:	Foods
Témata:	extra virgin olive oil Agristigna cultivar oil-vinegar emulsion CIELAB parameters oxidative stability sensorial analysis
On-line přístup:	https://www.mdpi.com/2304-8158/11/8/1113
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