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Effect of Preprocessing Olive Storage Conditions on Virgin Olive Oil Quality and Composition

Author
INAREJOS-GARCIA, Antonio M1 ; GOMEZ-RICO, Aurora1 ; DESAMPARADOS SALVADOR, M2 ; FREGAPANE, Giuseppe1
[1] Departamento de Tecnología de los Alimentos, Universidad de Castilla-La Mancha, Spain
[2] Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, Spain
Source

Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 8, pp 4858-4865, 8 p ; ref : 35 ref

CODEN
JAFCAU
ISSN
0021-8561
Scientific domain
Agronomy, agriculture, phytopathology; Food science technology
Publisher
American Chemical Society, Washington, DC
Publication country
United States
Document type
Article
Language
English
Author keyword
Olive phenolic compounds quality storage virgin olive oil
Keyword (fr)
Composition chimique Conservation aliment Entreposage Huile olive Huile vierge Olive Phénols Qualité Huile alimentaire Huile végétale
Keyword (en)
Chemical composition Food preservation Warehousing Olive oil Virgin oil Olive Phenols Quality Edible oil Vegetable oil
Keyword (es)
Composición química Conservación alimento Almacenamiento Aceite oliva Aceite virgen Oliva Fenoles Calidad Aceite alimentario Aceite vegetal
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
22656047

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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