Author:
Morales Maria T.,Przybylski Roman
Reference187 articles.
1. Allouche Y, Jimenez A, Gaforio JJ, Uceda M, Beltrán G (2007) How heating affects extra virgin olive oil quality indexes and chemical composition. J Agric Food Chem 55:9646–9654
2. Alter M, Gutfinger T (1982) Phospholipids in several vegetable oils. Riv Ital Sost Grasse 59:14–18
3. Andrikopoulos NK, Dedoussis GVZ, Falirea A, Kalogeropoulos N, Hatzinikola HS (2002) Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes. Int J Food Sci Nutr 53:351–363
4. Angerosa F, di Giacinto L (1993) Oxidation of virgin olive oil by metals: Mn and Ni. Rev Fran Corps Gras 40:41–48
5. Aparicio R, Morales MT (1998) Characterization of olives ripeness by green aroma compounds of virgin olive oil. J Agric Food Chem 46:1116–1122
Cited by
20 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献