A review of Italian research on the genuineness and quality of extra virgin olive oil

aceite de oliva aceituna alimentation humaine alimentazione umana analytical methods centrifugation centrifugazione centrifuging chemical composition chemicophysical properties composition chimique composizione chimica consumer protection control de calidad decantazione decanting estrazione per pressione extraction par pression filtration filtrazione huile d'olive human feeding italia italie italy metodi analitici normas norme nutritive value olio d'oliva olive olive oil olives organoleptic properties pressure extraction protection du consommateur recherche reglamentaciones regulations research ricerca standards technique analytique trigliceridi triglyceride triglycerides valeur nutritive valor nutritivo valore nutritivo