Determination of sterols by capillary column gas chromatography. Differentiation among different types of olive oil: Virgin, refined, and solvent-extracted

Author:

de Blas Oroncio Jiménez,del Valle González Amando

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference18 articles.

1. Pizzoferrato, L., S. Nicoli, and C. Lintas, GC-MS Characterization and Quantification of Sterols and Cholesterol Oxidation Products,Chromatographia 35:269–274 (1993).

2. De la Torre Boronat, Ma.C., Ma.C. López Sabater, and J. Colell Areny, Evolución de la fracción esterólica durante la maduración de las aceitunas,Grasas Aceites 36:198–202 (1985).

3. Leone, A.M., E. La Notte, and F. Lamparelli, La frazione sterolica del'olio di oliva e il suo significato analitico,Riv. Sci. Tecnol. Alimenti. Nutr. Um. 6:205–213 (1976).

4. Tiscornia, E., and G.C. Bertini, La composizione della frazione sterolica di oli ottenuti d'olive campionate in differenti momenti del loro ciclo di maturazione,Riv. Ital. Sostanza Grasse 55:277–282 (1978).

5. Camera, L., F. Angerosa, and A. Cucurachi, Influenza dello stocheggio delle olive sui constituenti della frazione sterolica dell'olio,55:107–112 (1978).

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