Chemical composition and sensory evaluation of virgin olive oils from “morisca” and “carrasqueña” olive varieties ; composición química y análisis sensorial de aceites de oliva virgen de las variedades “morisca” y “carrasqueña”

HIGHLIGHTS

• who: M. Fuentes from the Agri-Food Institute (INTAEX), AvdaAdolfo Suárez s/n, Badajoz, Spain, and Department, University of Extremadura, Spain have published the research: Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties ; Composición química y análisis sensorial de aceites de oliva virgen de las variedades “Morisca” y “Carrasqueña”, in the Journal: (JOURNAL)
• what: The amount of phenolic compounds in VOOs is an important factor when the authors assess their quality, due to the fact that natural phenolic compounds are able to . . .
  

   

  

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