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How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance

机译：如何将香料和草药添加到初榨橄榄油以产生调味油影响消费者验收

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Manel Issaoui; Guido Flamini; Sondess Souid; Alessandra Bendini; Sara Barbieri; Ines Gharbi; Tullia Gallina Toschi; Pier Luigi Cioni; Mohamed Hammami;
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1. How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance [J] . Issaoui Manel, Flamini Guido, Souid Sondess, Natural product communications . 2016,第6期

机译：在初榨橄榄油中添加香料和草药以生产调味油如何影响消费者的接受度
2. How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance [J] . Issaoui Manel, Flamini Guido, Souid Sondess, Natural product communications . 2016,第6期

机译：如何将香料和草药添加到初榨橄榄油以产生调味油影响消费者验收
3. CHANGES IN THE CHEMICAL AND SENSORIAL PROFILE OF EXTRA VIRGIN OLIVE OILS FLAVORED WITH HERBS AND SPICES DURING STORAGE [J] . G. GAMBACORTA, M. FACCIA, S. PATI, Journal of Food Lipids . 2007,第2期

机译：储藏期间带有草本和香料调味的特级初榨橄榄油的化学和感官特征的变化
4. Descriptive Profiling of Flavor Attributes of Turkish Virgin Olive Oils from Different Olive Cultivars [C] . A. Kaftan, Y. Elmacl International Symposium on Olive Growing . 2012

机译：来自不同橄榄品种土耳其初榨橄榄油的风味属性的描述性分析
5. Analysis of sensory and non-sensory factors mitigating consumer behavior: A case study with extra virgin olive oil. [D] . Santosa, Metta. 2010

机译：缓解消费者行为的感官和非感官因素分析：特级初榨橄榄油的案例研究。
6. Impact of Emerging Technologies on Virgin Olive Oil Processing Consumer Acceptance and the Valorization of Olive Mill Wastes [O] . Maria Pérez, Anallely López-Yerena, Julián Lozano-Castellón, 2021

机译：新兴技术对初榨橄榄油加工消费者验收和橄榄磨废品储存的影响
7. Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils [O] . Enrico Valli, Alessandra Bendini, Martin Popp, 2014

机译：感官分析和消费者接受140种高品质的特级初榨橄榄油

How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance

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