Chemometric characterization of three varietal olive oils (Cvs. cobrancosa, madural and verdeal Transmontana) extracted from olives with different maturation indices

This paper evaluates the usefulness of three chemical parameters (compositions on tocopherols, sterols and fatty acids) as a tool to discriminate three varietal olive oils (Cvs. Cobrançosa, Madural and Verdeal Transmontana), which are permitted cultivars for the production of ‘‘Trás-os-Montes olive...

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Detalhes bibliográficos
Autor principal: Matos, L.C. (author)
Outros Autores: Cunha, Sara C. (author), Amaral, Joana S. (author), Pereira, J.A. (author), Andrade, P.B. (author), Seabra, R.M. (author), Oliveira, Beatriz (author)
Formato: article
Idioma:eng
Publicado em: 2008
Assuntos:
Portuguese virgin olive oil
Ripening
Chemometrics
PDO
Texto completo:http://hdl.handle.net/10198/754
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/754

Texto Completo

http://hdl.handle.net/10198/754

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