Evolution of extra virgin olive oil quality under different storage conditions
The extent and conditions of storage may affect the stability and quality of extra virgin oliveoil (EVOO). This study aimed at evaluating the effects of different storage conditions (ambient, 4 ◦C and −18 ◦C temperatures, and argon headspace) on three EVOOs (low, medium, and high phenols) over 18 an...
| Autores principales: | , , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/10849 https://www.mdpi.com/2304-8158/10/8/1945 https://doi.org/10.3390/foods10081945 |
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