| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7596765 | Food Chemistry | 2014 | 9 Pages |
Abstract
Picual EVOO contained greater amounts of the phenolic compounds luteolin and pinoresinol than both Morisca and Manzanilla de Sevilla EVOOs. Finally, Manzanilla de Sevilla EVOO exhibited differential attributes, with banana and olive fruit aromatic series prevailing predominantly over bitter-like, pungent-like and leaf series.
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Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
P. Reboredo-RodrÃguez, C. González-Barreiro, B. Cancho-Grande, J. Simal-Gándara,