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Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics.
Caponio, Francesco; Leone, Alessandro; Squeo, Giacomo; Tamborrino, Antonia; Summo, Carmine.
Affiliation
  • Caponio F; Department of Soil, Plant and Food Sciences, Food Science And Technology, University of Bari Aldo Moro, Bari, Italy.
  • Leone A; Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy.
  • Squeo G; Department of Soil, Plant and Food Sciences, Food Science And Technology, University of Bari Aldo Moro, Bari, Italy.
  • Tamborrino A; Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy.
  • Summo C; Department of Soil, Plant and Food Sciences, Food Science And Technology, University of Bari Aldo Moro, Bari, Italy.
J Sci Food Agric ; 99(12): 5594-5600, 2019 Sep.
Article in En | MEDLINE | ID: mdl-31206180
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Full text: 1 Database: MEDLINE Main subject: Olea / Volatile Organic Compounds / Olive Oil / Food Handling Type of study: Evaluation_studies Limits: Humans Language: En Year: 2019 Type: Article
Fulltext
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PubMed Links
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Full text: 1 Database: MEDLINE Main subject: Olea / Volatile Organic Compounds / Olive Oil / Food Handling Type of study: Evaluation_studies Limits: Humans Language: En Year: 2019 Type: Article