Variability of Phenolic and Volatile Compounds in Virgin Olive Oil from Leccino and Istarska Bjelica Cultivars in Relation to Their Fruit Mixtures
Phenolic and volatile compounds are closely related to valuable gastronomic and nutritional properties, as well as oxidative stability of virgin olive oil. Since biochemical synthesis and transformation of these compounds during olive processing depend on the activity of endogenous enzymes, which ar...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
University of Zagreb Faculty of Food Technology and Biotechnology
2012-01-01
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| coleção: | Food Technology and Biotechnology |
| Assuntos: | |
| Acesso em linha: | http://hrcak.srce.hr/file/124878 |
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