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- Di Maio, Ilona, et al. Show all 7 Authors
- European journal of lipid science and technology 2015 v.117 no.11 pp. 1882-1892
- animal feeding; byproducts; coproducts; crushing; extra-virgin olive oil; feed supplements; feeds; functional foods; ingredients; monounsaturated fatty acids; odors; olives; oxygen; pastes; polyphenols; temperature; vegetation; volatile compounds
- ... Extra virgin olive oil (EVOO) merchandize quality is based on analytical parameters describing alteration status and assuring genuineness, but qualitative/quantitative composition of those quality markers related to health and sensory aspects such as monounsaturated fatty acids, phenolic compounds as secoiridoid derivatives, and C5 and C6 volatile compounds are not mentioned. This paper focuses on ...