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Comparison of different olive oil extraction systems and the effect of storage conditions on the quality of the virgin olive oil

机译：不同橄榄油提取系统的比较及储存条件对初榨橄榄油质量的影响

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S. A. Vekiari; P. Papadopoulou; A. Koutsaftakis;
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年度 2002
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1. Comparison of different olive oil extraction systems and the effect of storage conditions on the quality of the virgin olive oil [J] . S.A.Vekiari, P.Papadopoulou, A.Koutsaftakis Grasas y Aceites: International Journal of Fats and Oils . 2002,第3期

机译：不同橄榄油提取系统的比较以及储存条件对初榨橄榄油质量的影响
2. Extraction systems and quality parameters of extra virgin olive oils from the olive-oil producing zone "Tierra de Barros" (Extremadura, Spain) [J] . M. Fuentes De Mendoza, J. Marin Exposito, C. De Miguel Gordillo La Rivista Italiana delle Sostanze Grasse . 2008,第2期

机译：来自橄榄油生产区“ Tierra de Barros”（西班牙埃斯特雷马杜拉）的特级初榨橄榄油的提取系统和质量参数
3. Physicochemical and sensory characteristics of virgin olive oils in relation to cultivar, extraction system and storage conditions [J] . Kaouther Ben-Hassine, Amani Taamalli, Sana Ferchichi, Food research international . 2013,第2期

机译：初榨橄榄油的理化和感官特性与品种，提取系统和储存条件的关系
4. Oxygen Concentration Control during Olive Oil Extraction Process: a New System to Emphasize the Organoleptic and Healthy Properties of Virgin Olive Oil [C] . P. Amirante, M.L. Clodoveo, A. Tamborrino, International Symposium on Olive Growing . 2012

机译：橄榄油提取过程中的氧浓度控制：一种强调初榨橄榄油的感官和健康特性的新系统
5. The Effect of Different Cold Storage Conditions on Extra Virgin Olive Oil [D] . Li, Xueqi 2013

机译：不同冷藏条件对特级初榨橄榄油的影响
6. Olive Fruit Refrigeration during Prolonged Storage Preserves the Quality of Virgin Olive Oil Extracted Therefrom [O] . Karolina Brkić Bubola, Marina Lukić, Anja Novoselić, 2020

机译：长时间储存期间的橄榄果实制冷保存了从中提取的初榨橄榄油的质量
7. Volatile and Non-Volatile Compounds of Single Cultivar Virgin Olive Oils Produced in Italy and Tunisia with Regard to Different Extraction Systems and Storage Conditions [O] . Cinzia Benincasa, Kaouther Ben, Naziha Grati, 2012

机译：在意大利和突尼斯在意大利产生的单一品种初榨橄榄油的挥发性和非挥发性化合物，关于不同的提取系统和储存条件

Comparison of different olive oil extraction systems and the effect of storage conditions on the quality of the virgin olive oil

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