Phenolic Metabolism Explains Bitterness and Pungency of Extra Virgin Olive Oils
Organoleptic features allow extra virgin olive oil (EVOO) to be distinguished from other commercial categories and to determine consumer preferences. In this study, we evaluated the influence of the phenolic content on the intensity of two characteristic attributes, namely, bitterness and pungency....
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| Formaat: | Artigo |
| Taal: | Inglês |
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MDPI AG
2025-05-01
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| Reeks: | Foods |
| Onderwerpen: | |
| Online toegang: | https://www.mdpi.com/2304-8158/14/9/1620 |
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