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Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusion

Lorenzo Cecchi; Diletta Balli; Silvia Urciuoli; Angelica Urciuolo; Matteo Bordiga; Fabiano Travaglia; Bruno Zanoni; Nadia Mulinacci
Food Chemistry · Vol. 404 · pp. 134696 · 2023
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Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2023-03-01
Publication Year2023
Volume404
Pages134696
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2022.134696
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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