Effect of different clarification methods on volatile aroma compound composition of virgin olive oil
This study investigates the effect of industrial scale filtration of fresh monovarietal virgin olive oil from Buža and Istarska bjelica cultivars on their volatiles, total phenols and sensory characteristics, and compares the oil samples clarified by filtration with those clarified by natural sedime...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001065321/Similar |
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| Matična publikacija: |
Food technology and biotechnology (Online) 57 (2019), 4 ; str. 503-512 |
| Glavni autori: | Brkić Bubola, Karolina (Author), Lukić, Marina, Lukić, Igor, kemičar, Koprivnjak, Olivera |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.57.04.19.6401 Hrčak Food technology and biotechnology (Online) |
APA stil citiranja
Brkić Bubola, K. (2019). Effect of different clarification methods on volatile aroma compound composition of virgin olive oil: Effect of different clarification methods on volatile aroma compound composition of virgin olive oil [Elektronička građa]. Food technology and biotechnology (Online), p. 7.
Chicago stil citiranjaBrkić Bubola, Karolina. "Effect of different clarification methods on volatile aroma compound composition of virgin olive oil: Effect of different clarification methods on volatile aroma compound composition of virgin olive oil [Elektronička građa]." 2019: 7.
MLA stil citiranjaBrkić Bubola, Karolina. "Effect of different clarification methods on volatile aroma compound composition of virgin olive oil: Effect of different clarification methods on volatile aroma compound composition of virgin olive oil [Elektronička građa]." 2019: 7.