[Quality aspects of single-variety olive-oils from Beira Baixa for four maturation states of the fruits, 1998-1999 campaign [Portugal]]
2001
Fernandes, S.M. | Peres, M.F. | Henriques, L.F.
The present paper studies chemical and physical parameters of monovarietal olive oils (Olea europaea cv Galega, Bical and Cordovil de Castelo Branco). Olives were harvested in 1998/99 and selected in four stages of ripening according to skin colour: green, half-green, purple and black. Fatty acid composition and polyphenol content influence differently the oxidative stability of each of the three olive oils. Polyphenol content further affects the bitterness index, higher in Bical olive oil
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