Characterization of the olive oil from three potentially interesting varieties from Aragon (Spain).

Abstract

The commercial potential of olive oils from three autochthonous olive varieties Bodocal, Racimilla and Negral from Aragón (Spain) has been examined. Physicochemical characteristics, sensory analysis, nutritional composition, color and pigments were considered. The three varieties are generally used for producing table olives or olive oil in coupages but not… (More)
DOI: 10.1177/1082013210367542

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Cite this paper

@article{Benito2010CharacterizationOT, title={Characterization of the olive oil from three potentially interesting varieties from Aragon (Spain).}, author={Marta Benito and Rosa Oria and Ana Cristina S{\'a}nchez-Gimeno}, journal={Food science and technology international = Ciencia y tecnologia de los alimentos internacional}, year={2010}, volume={16 6}, pages={523-30} }