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Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin
Keywords: phenolic compounds, multivariate statistics, cielab, Extra-virgin olive oil (EVOO), Protected designation of origin (PDO), Olive cultivar, UHPLC-ESI-MS/MS
Más información
| Título según WOS: | Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin |
| Título según SCOPUS: | Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin |
| Título de la Revista: | FOOD CHEMISTRY |
| Volumen: | 241 |
| Editorial: | ELSEVIER SCI LTD |
| Fecha de publicación: | 2018 |
| Página de inicio: | 328 |
| Página final: | 337 |
| Idioma: | English |
| DOI: |
10.1016/j.foodchem.2017.08.106 |
| Notas: | ISI, SCOPUS |