Variability of Phenolic and Volatile Compounds in Virgin Olive Oil from Leccino and Istarska Bjelica...
Variability of Phenolic and Volatile Compounds in Virgin Olive Oil from Leccino and Istarska Bjelica Cultivars in Relation to Their Fruit Mixtures Variability of Phenolic and Volatile Compounds in Virgin Olive Oil from Leccino and Istarska Bjelica Cultivars in Relation to Their Fruit Mixtures
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University of Zagreb Faculty of Food Technology and Biotechnology
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Language
English
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University of Zagreb Faculty of Food Technology and Biotechnology
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Contents
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 are partially influenced by genetic factors, mixture...
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Full title
Variability of Phenolic and Volatile Compounds in Virgin Olive Oil from Leccino and Istarska Bjelica Cultivars in Relation to Their Fruit Mixtures Variability of Phenolic and Volatile Compounds in Virgin Olive Oil from Leccino and Istarska Bjelica Cultivars in Relation to Their Fruit Mixtures
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TN_cdi_doaj_primary_oai_doaj_org_article_80332cf4bedf4948bc5a4036c08f1e6d
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_80332cf4bedf4948bc5a4036c08f1e6d
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ISSN
1330-9862
E-ISSN
1334-2606
