extra virgin olive oil solidified so as to obtain a high volumetric expansion and its production method

• 1. 可由特级初榨橄榄油获得的新型组合物及其制备方法 [P] . 中国专利： CN110536676A . 2019-12-03
• 2. 一种特级初榨橄榄油掺假橄榄果渣油的快速检测方法 [P] . 中国专利： CN113252762A . 2021-08-13
• 3. extra virgin olive oil solidified so as to obtain a high volumetric expansion and its production method [P] . IT1296002B1 . 1999-06-03

  机译： 凝固以获得高体积膨胀率的特级初榨橄榄油及其生产方法

• 4. extra virgin olive oil solidified so as to obtain a high volumetric expansion and its production method [P] . ITPS950017U1 . 1996-10-07

  机译： 特级初榨橄榄油固化以获得高体积膨胀率及其生产方法

• 5. extra virgin olive oil solidified so as to obtain a high volumetric expansion and its production method [P] . ITPS950006A1 . 1996-10-07

  机译： 特级初榨橄榄油固化以获得高体积膨胀率及其生产方法

• 1. A Comparative Study of Stability of Extra Virgin Olive Oil, Virgin Coconut Oil and Grape Seed Oil against Domestic Deep Frying [J] . Nyam Kar Lin, Chew Kin Ken 食品科学与工程：英文版 . 2014,第002期
• 2. Production of Cocoa Butter Substitute from Extra Virgin Olive Oil Rich in Omega-9 and Polyphenols [J] . Shaker M. Arafat, Amany M. Basuny, Dalia M. Hikal 食品与营养科学（英文） . 2021,第006期
• 3. Aromatization of virgin olive oil by seeds of Pimpinella anisum using three different methods:Physico-chemical change and thermal stability of flavored oils [J] . Youssef Moustakime, Zakaria Hazzoumi, Khalid Amrani Joutei 粮油科技：英文版 . 2021,第003期
• 4. Variation of the Content of Ethyl Esters in Extra Virgin Olive Oils during Their Shelf Life [J] . Maria, A., Grompone, 食品科学与工程：英文版 . 2016,第001期
• 5. Optical Methods and Differential Scanning Calorimetry as a Potential Tool for Discrimination of Olive Oils (Extra Virgin and Mix with Vegetable Oils) [C] . Kr. Nikolova, T. Yovcheva, M. Marudova, Balkan Physical Union., International Conference . 2016
• 6. Fraud Investigation in the Extra virgin Olive Oil Supply Chain: Identification of Vulnerable Points and Development of Novel Fraud Detection Methods [D] . Yan, Jing . 2020
• 7. Phenolic Secoiridoids in Extra Virgin Olive Oil Impede Fibrogenic and Oncogenic Epithelial-to-Mesenchymal Transition: Extra Virgin Olive Oil As a Source of Novel Antiaging Phytochemicals [O] . Alejandro Vazquez-Martin, Salvador Fernández-Arroyo, Sílvia Cufí, -1
• 8. Effect of ultrasound on olive oil extraction and optimization of ultrasound-assisted extraction of extra virgin olive oil by response surface methodology (RSM) [O] . A. Y. Aydar, N. Bağdatlıoğlu, O. Köseoğlu 2017

• 1. Impact of Plastic Packaging Materials and Storage Time on the Quality Parameters of Lebanese Extra Virgin Olive Oil under Real-Time Storage Conditions [J] . Carla Zarazir ,Mohamad Rajab ,Houssam Obeid . 美国分析化学（英文） . 2019,第12期
• 2. 特级初榨橄榄油青涩果味感官分析 [C] . Gao Pan ,高盼 ,Hu Chuanrong . 中国粮油学会油脂分会第二十四届学术年会暨产品展示会 . 2017
• 3. 华欧特级初榨橄榄油的市场定位研究 [A] . 钟彦宇 . 2017