Study of the Physicochemical Composition and Bioactive Compounds in Virgin Olive Oils from the Huasco Valley, Atacama Region, Chile

被引：0

作者：

Romero, N. ^{[1
]}

Tapia, F. ^{[2
]}

Sepulveda, B. ^{[3
]}

Saavedra, J. ^{[4
]}

Araniti, V. ^{[5
]}

Bauza, M. ^{[5
]}

机构：

[1] Univ Chile, Fac Chem & Pharmaceut Sci, Dept Food Sci & Chem Technol, Santiago, Chile

[2] Inst Agr Res INIA Intihuasi, La Serena, Chile

[3] Univ Chile, Fac Chem & Pharmaceut Sci, Chem Dev Ctr CPDEQ, Santiago, Chile

[4] Pontificia Univ Catolica Valparaiso, Food Sch, Valparaiso, Chile

[5] Univ Nacl Cuyo, Mendoza Olive Oil Tasting Panel, Fac Agr Sci, Mendoza, Argentina

来源：

ANNALS OF NUTRITION AND METABOLISM | 2024年 / 80卷

关键词：

olive oil; bioactive compounds; Huasco Valley; designation of origin;

D O I：

暂无

中图分类号：

R5 [内科学];

学科分类号：

1002 ; 100201 ;

摘要：

S09.3

引用

页码：21 / 21

页数：1

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