Effect of Temperature, Modified Atmosphere and Ethylene During Olive Storage on Quality and Bitterness Level of the Oil

ISSN： 0003-021X

Source： Journal of the American Oil Chemists' Society, Vol.86, Iss.3, 2009-03, pp. : 291-296

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of fruit storage conditions on olive oil quality

By Kiritsakis A. Nanos G. Polymenopulos Z. Thomai T. Sfakiotakis E.

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 6, 1998-06 ,pp. : 721-724

Springer Publishing Company

Access to resources Recommend Favorite

Evolution of phenolic compounds in virgin olive oil during storage

By Cinquanta Luciano Esti Marco Notte Ennio

Journal of the American Oil Chemists' Society, Vol. 74, Iss. 10, 1997-10 ,pp. : 1259-1264

Springer Publishing Company

Access to resources Recommend Favorite

Effect of extraction conditions on sensory quality of virgin olive oil

By Morales M. Aparicio R.

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 3, 1999-03 ,pp. : 295-300

Springer Publishing Company

Access to resources Recommend Favorite

Influence of ecological cultivation on virgin olive oil quality

By Gutiérrez Francisca Arnaud Teresa Albi Miguel

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 5, 1999-05 ,pp. : 617-621

Springer Publishing Company

Access to resources Recommend Favorite

Oxidation of sunflower oil during storage

By Crapiste Guillermo Brevedan Marta Carelli Amalia

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 12, 1999-12 ,pp. : 1437-1443

Springer Publishing Company

Access to resources Recommend Favorite