Caractérisations sensorielles et chimiques d’huiles d’olive vierges de six AOC françaises
The sensory and chemical (fatty acid and triacylglycerol compositions) characteristics of six registered designations of origin (RDOs) of French virgin olive oils (Aix-en-Provence, Haute-Provence, Nice, Nîmes, Nyons and Vallée des Baux de Provence) (n = 600) were determined over five consecutive...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2007-03-01
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| Series: | Oléagineux, Corps gras, Lipides |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1051/ocl.2007.0110 |