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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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Detalhes bibliográficos
Publicado no:Molecules
Main Authors: Pedan, Vasilisa, Popp, Martin, Rohn, Sascha, Nyfeler, Matthias, Bongartz, Annette
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2019
Assuntos:
Acesso em linha: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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