The compositional quality and sensory properties of virgin olive oil from a new olive cultivar- I-77 - study of polar compounds by chemometric methods

Author： Ranalli A.   Modesti G.   Patumi M.   Fontanazza G.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.69, Iss.1, 2000-04, pp. : 37-46

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