Quality of extra virgin olive oil affected by several packaging variables
The aim of this study was to determine the evolution of the quality index of three extra-virgin olive oil varieties (EVOO), stored according to different packaging variables for one year. The selected quality parameters were: acidity index, peroxide value (PV), K270 coefficient, fatty acid (FA) prof...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2009-06-01
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| Series: | Grasas y Aceites |
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| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/557 |