Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue
Olive oil is consumed worldwide due to its appreciated sensory attributes and health benefits, which are related with its fatty acid profile and richness in phenolic compounds that support a health claim concerning olive oil protective effects on blood lipids. However, to ensure that oils possess a...
| Main Author: | |
|---|---|
| Other Authors: | , , , , |
| Format: | article |
| Language: | eng |
| Published: |
2021
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/1822/70937 |
| Country: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/70937 |