Chemical composition of virgin olive oil “Empeltre” variety from the Bajo Aragón region
The variability of the parameters of chemical composition of virgin olive oil, “Empeltre” variety, in 472 samples coming from the Bajo Aragón region, in three seasons 1996/97, 1997/98 y 1998/99 was studied in this work. The free acidity, peroxide values, ultraviolet absorbances, fatty acid compositi...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2001-02-01
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| Series: | Grasas y Aceites |
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| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/396 |