The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level-Reference-Cited by-同舟云学术

The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level

Published:2012-03 Issue:2 Volume:45 Page:186-190
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Gomes Tommaso,Caponio Francesco,Durante Viviana,Summo Carmine,Paradiso Vito Michele

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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3. Official methods and recommended practices of the American Oil Chemists’ Society,1993

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5. Correlation of triacylglycerol oligopolymers and oxidised triacylglycerols to quality parameters in extra virgin olive oil during storage;Bilancia;Food Research International,2007

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