Work

Bitterness, odor properties and volatile compounds of virgin olive oil with phospholipids addition

Year: 2008

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2008.05.002

Authors: O. Koprivnjak, D. Škevin, S. Petričević, K. Brkić Bubola, Ž. Mokrovčak

Institutions: University of Rijeka, University of Zagreb, Institute of Agriculture and Tourism

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2007209674

FWCI: 0.941

Cites: 22

Cited by: 22

Related to: 10