Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions

Published 2019 View Full Article

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Title
Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions
Authors
Keywords
Dark storage, Shelf life simulation, Phenolic compounds, Fatty acid composition, Off-flavour volatile compounds, K, 232
Journal
FOOD CHEMISTRY
Volume 311, Issue -, Pages 126044
Publisher
Elsevier BV
Online
2019-12-17
DOI
10.1016/j.foodchem.2019.126044

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