Impact of Processing and Extraction on the Minor Components of Green Spanish-Style Gordal Table Olive Fat, as Assessed by Innovative Approaches

This work aims to study the effect of the green Spanish-style table olive processing and extraction method of fat on its minor components. For this purpose, it uses standard multivariate analysis (developed for Euclidean space), Compositional Data (CoDa) analysis (for data in the simplex) and Multip...

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Bibliographic Details

Main Authors:	Antonio López-López, Amparo Cortés-Delgado, Antonio Garrido-Fernández
Format:	Artigo
Language:	Inglês
Published:	MDPI AG 2020-12-01
Series:	Foods
Subjects:	green Spanish-style Gordal table olives processing fat minor components chemometrics compositional data analysis multiple factor analysis
Online Access:	https://www.mdpi.com/2304-8158/9/12/1907
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