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Effect of freeze injuries in olive fruit on virgin olive oil composition
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scholarly article
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title
Effect of freeze injuries in olive fruit on virgin olive oil composition
(English)
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main subject
olive oil
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based on heuristic
inferred from title
author name string
José-Ramón Morelló
series ordinal
1
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Maria-José Motilva
series ordinal
2
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Tomás Ramo
series ordinal
3
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Maria-Paz Romero
series ordinal
4
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publication date
June 2003
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published in
Food Chemistry
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volume
81
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issue
4
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page(s)
547-553
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cites work
Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900488-0
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Effect of Biophenols on Olive Oil Stability Evaluated by Thermogravimetric Analysis
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900488-0
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Action of chlorophylls on the stability of virgin olive oil
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900488-0
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Color-pigment correlation in virgin olive oil
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900488-0
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Changes in the phenolic composition of virgin olive oil from young trees (Olea europaea L. cv. Arbequina) grown under linear irrigation strategies
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900488-0
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Identifiers
DOI
10.1016/S0308-8146(02)00488-0
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