Quality of extra virgin olive oil affected by several packaging variables

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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Bibliographic Details
Main Author:	José Luis Guil-Guerrero
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2009-06-01
Series:	Grasas y Aceites
Subjects:	extra virgin oleic acid olive oil olive oil storage olive oil varieties
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/557

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