Stability to oxidation of virgin olive oils as related to olive conditions: Study of polar compounds by chemometric methods

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Journal of the American Oil Chemists' Society, Vol. 74, Iss. 8, 1997-08 ,pp. : 1017-1023

Springer Publishing Company

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Classification of virgin olive oils of the two major cretan cultivars based on their fatty acid composition

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Reliability of the bromthymol blue method for color in virgin olive oils

By Moyano M.   Melgosa M.   Alba J.   Hita E.   Heredia F.  

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Sensorial and Physico-Chemical Characterization of Virgin Olive Oils Produced in Çanakkale

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