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Influencia de la producción integrada del olivar sobre la calidad del aceite de oliva virgen
| Content Provider | Semantic Scholar |
|---|---|
| Author | Cayuela, José Antonio Barreña Garcia, Jose Maria Molina Gutierrez-Rosales, Francisca |
| Copyright Year | 2006 |
| Abstract | A study has been conducted to determine the influence of integrated olive production on the quality of extra virgin olive oil. On two different dates, samples from three different holdings were taken in integrated production (I) parcels, and in conventional production (C) parcels, both adjacent. The analytical determinations were free acidity, peroxide value, K 232 and K 270 , fatty acid composition, esterols, phenolic compounds, tocopherols, stability to oxidation and sensory analysis. Most interesting among the results obtained were total contents of esterols and tocopherols, higher in olive oils of integrated production. |
| Starting Page | 422 |
| Ending Page | 428 |
| Page Count | 7 |
| File Format | PDF HTM / HTML |
| DOI | 10.3989/gya.2006.v57.i4.69 |
| Volume Number | 57 |
| Alternate Webpage(s) | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/download/69/66 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |