Impact of variety and extraction process on physico-chemical and sensory characteristics of virgin olive oil
The aim of this study was to evaluate the effects of variety and extraction system on the physico-chemical and sensorial characteristics of olive oils produced from three dominant varieties of Algeria (Azeradj, Chemlal and Sigoise). The olive oils were extracted by three different processes (pressur...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2021-03-01
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| Series: | Acta Scientifica Naturalis |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/asn-2021-0007 |