Sterolic composition of Chétoui virgin olive oil : Influence of geographical origin
- Author
- SONIA BEN TEMIME1 ; MANAI, Hedia1 2 ; METHENNI, Kaouther1 ; BACCOURI, Bechir1 ; ABAZA, Leila1 ; DAOUD, Douja1 ; SANCHEZ CASAS, Jacinto2 ; OSORIO BUENO, Emilio2 ; ZARROUK, Mokhtar1
[1] Laboratoire Caractérisation et Qualité de l'Huile d'Olive, Centre de Biotechnologie, Technopole de Borj-Cedria, BP 901, Hammam-Lif 2050, Tunisia
[2] Instituto Tecnológico Agroalimentario, Dirección Général de Infraestructuras y Desarrollo Tecnológico, Junta de Extremadura, Carretera de Cáceres s/n, 0607I Badajoz, Spain - Source
Food chemistry. 2008, Vol 110, Num 2, pp 368-374, 7 p ; ref : 1 p.1/4
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Chétoui cultivar Erythrodiol Production area Sterols Uvaol Virgin olive oil
- Keyword (fr)
- Composition chimique Cultivar Huile olive Huile vierge Origine géographique Production Stérol Superficie Huile alimentaire Huile végétale Lipide
- Keyword (en)
- Chemical composition Cultivar Olive oil Virgin oil Geographical origin Production Sterol Area Edible oil Vegetable oil Lipids
- Keyword (es)
- Composición química Cultivar Aceite oliva Aceite virgen Origen geográfico Producción Esterol Superficie Aceite alimentario Aceite vegetal Lípido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20272098
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2008.02.012 
https://dx.doi.org/10.1016/j.foodchem.2008.02.012
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