Long-term stability of extra virgin olive oil: effects of filtration and refrigeration storage on the Kolovi variety.
Konstantina LazarouAristeidis S TsagkarisSofia DrakopoulouAntony M KyriakopoulosIoannis MartakosMichalis PentogenisMaria GlyniadakiEvangelia KritikouAnastasia KoupaMarios KostakisCharalampos ProestosMarilena DasenakiNiki C MaragouΝikolaos S ΤhomaidisPublished in: Journal of the science of food and agriculture (2024)
value and fruity sensory attributes, the shelf-life of the protected geographical indication (PGI) 'Kolovi' EVOO can reach 2 years under cool storage (4 °C) and with molecular filtration before storage. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.