Impact of olive grove altitude on the chemical and sensory characteristics of olive oils from centenarian trees

European Food Research and Technology 2026

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Authors: Letícia Cabrera Parra Bortoluzzi, Susana Casal, Rebeca Cruz, António M. Peres, Paula Baptista, Nuno Rodrigues
DOI: 10.1007/s00217-025-04940-6
Cited by: 2
References: 35

Fields of Study & Subjects

Edible Oils Quality and Analysis Nuts composition and effects Antioxidant Activity and Oxidative Stress

Publication details

Journal / source
European Food Research and Technology
Publisher
Springer Science and Business Media LLC
Volume
252
Issue
2
Publication date
5 January 2026
Language
EN