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Análisis mediante HPLC de la fracción fenólica del aceite de oliva virgen de la

variedad Arbequina. Relación con la medida del amargor K225 y la estabilidad

Article  in  Grasas y Aceites · October 2000

Source: DOAJ

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4 authors, including:

Gabriel Beltrán Antonio Jiménez

Institute of Agricultural Research and Training (IFAPA), Mengibar, Spain Instituto de Investigación y Formación Agraria y Pesquera
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María Paz Aguilera

Citoliva
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Some of the authors of this publication are also working on these related projects:

Calidad y seguridad del aceite de oliva virgen View project

Doctoral Thesis "SENSOR PIEZOELÉCTRICO QCM PARA LA CARACTERIZACIÓN SENSORIAL DEL ACEITE DE OLIVA" View project

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