Volatile profile and quality characteristics of the Greek “Chondrolia Chalkidikis” virgin olive oils: effect of ripening stage
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DOI: 10.1007/s00217-022-04020-z
Abstract: Among the various parameters affecting olive oil quality, ripening stage is one of the most important. Optimal harvest time ensuring target quality for the final product varies in relation to the effect of many intrinsic… read more here.
Keywords: chondrolia chalkidikis; volatile profile; quality; ripening stage ... See more keywords
Lipid profile and quality indices of ostrich meat and giblets
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DOI: 10.3382/ps/pex379
Abstract: Abstract In this study, the lipid profile of 5 different edible tissues (leg, thigh, heart, gizzard, and liver) of ostrich was analyzed. Ostrich edible tissues presented a low fat content (38%), namely, linoleic and arachidonic… read more here.
Keywords: lipid profile; profile quality; basis; wet basis ... See more keywords