RT Journal Article
T1 Bioactive compounds and quality of extra virgin olive oil
A1 Jiménez López, Cecilia
A1 Carpena Rodríguez, María
A1 Lourenço Lopes, Catarina
A1 Gallardo Gomez, María
A1 Lorenzo, Jose M.
A1 Barba, Francisco J.
A1 Prieto Lage, Miguel Angel
A1 Simal Gándara, Jesús
K1 3309.28 Aceites y Grasas Vegetales
K1 2302.90 Bioquímica de Alimentos
K1 3309.90 Microbiología de Alimentos
AB Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using exclusively mechanical procedures, its free acidity cannot be greater than 0.8%, it must not show sensory defects, and it has to possess a fruity taste.
PB Foods
SN 23048158
YR 2020
FD 2020-07-28
LK http://hdl.handle.net/11093/1707
UL http://hdl.handle.net/11093/1707
LA eng
NO Foods, 9(8): 1014 (2020)
NO European Union | Ref. 0181_NANOEATERS_01_E (POCTEP)
DS Investigo
RD 23-ene-2025