Article ISI SCOPUS
FOOD CHEMISTRY  (2018)

Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin

Becerra-Herrera, M; Velez-Martin, A; Ramos-Merchante, A; Richter, P; Beltran, R; Sayago, A

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