Early Identification of Olive Oil Defects throughout Shelf Life
The unique aroma and flavor of extra virgin olive oil (EVOO) are generally associated with its volatile composition, which includes a variety of components responsible for positive attributes as well as sensory defects which result from chemical oxidation processes and the action of exogenous enzyme...
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| Egile Nagusiak: | , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
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MDPI AG
2024-05-01
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| Saila: | Separations |
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| Sarrera elektronikoa: | https://www.mdpi.com/2297-8739/11/6/167 |
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