Chemical components influencing oxidative stability and sensorial properties of extra virgin olive oil and effect of genotype and location on their expression
Alicia Serrano, Raúl de la Rosa, Araceli Sánchez‐Ortíz, Juan Cano, Ana G. Pérez, Carlos Sanz, Rocío Arias‐Calderón, Leonardo Velasco, Lorenzo León
Topics & Concepts
CultivarSqualeneFood sciencePhenolsChemistryOleic acidPhenolChemical compositionHorticultureBiochemistryBiologyOrganic chemistryEdible Oils Quality and AnalysisSpectroscopy and Chemometric AnalysesAntioxidant Activity and Oxidative Stress