Olive oil: a review on the identity and quality of olive oils produced in Brazil
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DOI: 10.1590/0100-29452021847
Abstract: Abstract The sensory quality of olive oils is influenced by the diversity and concentration of volatile and non-volatile compounds that vary according to cultivar, and edaphic, climatic, and cultivation conditions, which allows for establishing the… read more here.
Keywords: quality olive; oil review; olive oils; identity ... See more keywords