Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils

Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils

The influence of low storage temperature (+4 °C and －20 °C) and conventional storage room temperature on the quality parameters, phenolic contents and volatile profiles of Buža, Črna and Rosinjola monovarietal virgin olive oils after 12 months of storage was investigated in this study. Virgin olive...

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Bibliographic Details
Main Authors:	K. Brkić Bubola, O. Koprivnjak, B. Sladonja, I. Belobrajić
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2014-09-01
Series:	Grasas y Aceites
Subjects:	freezing low storage temperature shelf-life total phenols virgin olive oil volatile compounds
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1499

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