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机译:食用时从水果到特级初榨橄榄油的风味至关重要的生产步骤
School of Agricultural and Wine Sciences, E.H. Graham Centre for Agricultural Innovation, Locked Bag 588, Charles Sturt University, Wagga Wagga 2678, Australia,Kirkvue Road, Adelaide. SA 5076, Australia;
School of Agricultural and Wine Sciences, E.H. Graham Centre for Agricultural Innovation, Locked Bag 588, Charles Sturt University, Wagga Wagga 2678, Australia;
School of Agricultural and Wine Sciences, E.H. Graham Centre for Agricultural Innovation, Locked Bag 588, Charles Sturt University, Wagga Wagga 2678, Australia;
School of Agricultural and Wine Sciences, E.H. Graham Centre for Agricultural Innovation, Locked Bag 588, Charles Sturt University, Wagga Wagga 2678, Australia;
Aroma; Taste; Pungency; Stepwise linear discriminant analysis (SLDA);
机译:果实成熟度和灌溉制度对有或没有添加碳雪提取的超前橄榄油质量的影响
机译:化学计量学应用,用于评估初榨和初榨橄榄油的质量和关键参数。回顾
机译:高品质超前橄榄油生产的创新植物的比较
机译:低剂量橄榄磨坊废水对橄榄果实的形态学特性和油品质的短期影响:OMW的应用会对橄榄油品质产生负面影响
机译:质量和数量:接近橄榄油生产中的相关挑战
机译:两种创新包装材料对特级初榨橄榄油质量参数和芳香指纹的影响
机译:橄榄油生产中锤击过程中的功耗和质量特征