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Catalan Virgin Olive Oil Protected Designations of Origin: Physicochemical and Major Sensory Attributes.
- Published in:
- European Journal of Lipid Science & Technology, 2019, v. 121, n. 3, p. N.PAG, doi. 10.1002/ejlt.201800130
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- Article
Feasibility of Using Secondary Attributes in Sensory Analysis to Characterize Protected Designation of Origin of Olive Oil.
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- Agronomy, 2024, v. 14, n. 10, p. 2218, doi. 10.3390/agronomy14102218
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- Article
Exploring the relevance of the type of horizontal separator to optimize the extraction efficacy for the Arbequina variety.
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- Frontiers in Plant Science, 2024, p. 1, doi. 10.3389/fpls.2024.1395701
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- Article
Effect of Hopper Loading on the Formation of Alkyl Alcohols in Olive Fruits and Its Relationship with Sensory Quality Losses of Virgin Olive Oil.
- Published in:
- Foods, 2023, v. 12, n. 13, p. 2633, doi. 10.3390/foods12132633
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- Article