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Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil
Olive oil is not only known for its pungent, bitter, and fruity taste, but also for its health potential, which is often hypothesized to depend on its phenolic compounds. One hundred extra virgin olive oil samples (monocultivaric as well as blends of varieties) were assessed with regard to their sen...
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| Udgivet i: | Molecules |
|---|---|
| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2019
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6600435/ https://ncbi.nlm.nih.gov/pubmed/31142034 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules24112041 |
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