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- Lapucci, Chiara, et al. Show all 4 Authors
- Food chemistry 2017 v.224 pp. 78-85
- Olea europaea; certification; clones; cultivars; extra-virgin olive oil; fatty acid composition; genetic variation; olives; phenotype; sensory evaluation; sensory properties; Italy
- ... The olive species (Olea europaea L.) is characterized by significant phenotypic and genetic variability the genetic matrix has a strong influence on several important extra virgin olive oil (EVOO) chemical components. Four clones from cultivars autochthonous of the Emilia Romagna region were selected for their notable performance in terms of agronomical characteristics, and the quality of the oliv ...