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1.
Variations of phenolic compounds and sensory properties of virgin olive oils from the variety 'Istrska belica'
Milena Bučar-Miklavčič, Terezija Golob, Vasilij Valenčič, Erika Bešter, Bojan Butinar, Ana Miklavčič Višnjevec, 2016, original scientific article

Keywords: olive oil, phenolic compounds, sensory properties, Istrska belica
Published in RUP: 08.08.2016; Views: 6551; Downloads: 129
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2.
The influence of Slovenian traditional and modified Spanish style production technology on the sensory quality of table olives from Slovenian Istria
Vasilij Valenčič, Erika Bešter, Milena Bučar-Miklavčič, Bojan Butinar, Terezija Golob, 2010, unpublished conference contribution

Keywords: table olives, traditional production, biophenols
Published in RUP: 15.10.2013; Views: 7230; Downloads: 25
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