Characterization of Iranian Olive Oils based on Biophenolic Minor Polar Compounds and their Contribution to Organoleptic Properties
The presence of several minor compounds, such as biophenols, are associated with the quality, health benefits and sensory characteristics of olive oil. The objectives of this study were to compare the profile of the individual phenolic compounds of major brands of olive oils produced in Iran and to...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Yuzuncu Yil University Faculty of Agriculture
2021-06-01
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| Series: | Yüzüncü Yıl Üniversitesi Tarim Bilimleri Dergisi |
| Subjects: | |
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