Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile
The volatile compounds of virgin olive oil (VOO) have an important role from a sensory point of view as they are responsible for the aroma of the oil. Once the oil is obtained, auto-oxidation is the main process contributing to its deterioration, modifying the volatiles profile and aroma. The additi...
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| Main Authors: | , , |
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| Format: | Book |
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MDPI AG,
2023-01-01T00:00:00Z.
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Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |