Olive oil: a review on the identity and quality of olive oils produced in Brazil
Abstract The sensory quality of olive oils is influenced by the diversity and concentration of volatile and non-volatile compounds that vary according to cultivar, and edaphic, climatic, and cultivation conditions, which allows for establishing the origin of the product. In addition, since this cro...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Sociedade Brasileira de Fruticultura
2021-07-01
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| Col·lecció: | Revista Brasileira de Fruticultura |
| Matèries: | |
| Accés en línia: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452021000304002&tlng=en |
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