Fatty acids profile contribution for the discrimination of olive oil production year
Olive oil is a highly appreciated food product mainly due to its nutritional and healthy properties. Olive oils (cv. Arbequina) produced during 4 consecutive crop years were evaluated regarding some quality attributes, fatty acids (GC-FID), and tocopherol (HPLC-FLD) compositions, total phenols conte...
| Autor principal: | |
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| Outros Autores: | , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2018
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| Texto completo: | http://hdl.handle.net/10198/16006 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/16006 |