Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars

Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars

Authentication of extra virgin olive oils is a key strategy for their valorization and a way to preserve olive biodiversity. Physical and thermal analysis have been proposed in this study as fast and green techniques to reach this goal. Thirteen extra virgin olive oils (EVOOs) obtained from minor ol...

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Bibliographic Details
Main Authors: Maria Paciulli, Graziana Difonzo, Paola Conte, Federica Flamminii, Amalia Piscopo, Emma Chiavaro
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Foods
Subjects:
extra virgin olive oil
authenticity
biodiversity
differential scanning calorimetry
color
chlorophyll
Online Access:https://www.mdpi.com/2304-8158/10/5/1004

Internet

https://www.mdpi.com/2304-8158/10/5/1004

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