Loss of stability of “veiled” (cloudy) virgin olive oils in storage-Reference-Cited by-同舟云学术

Loss of stability of “veiled” (cloudy) virgin olive oils in storage

Published:2005-12 Issue:3 Volume:93 Page:377-383
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tsimidou Maria Z.,Georgiou Angela,Koidis Anastasios,Boskou Dimitrios

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference14 articles.

1. The role of water in the oxidation process of extra virgin olive oils;Ambrosone;Journal of the American Oil Chemists Society,2002

2. Acid hydrolysis of secoiridoid aglycons during storage of virgin olive oil;Brenes;Journal of Agriculture and Food Chemistry,2001

3. Evolution of phenolic compounds in virgin olive oil during storage;Cinquanta;Journal of the American Oil Chemists Society,1997

4. EC Regulation No. 2568/1.7.91. On the characteristics of olive oils and kernel oil and on their methods of analysis. Official Journal of European Communities: Legislation. 1991. L248

5. Effects of free fatty acids on oxidative stability of vegetable oil;Frega;Journal of the American Oil Chemists Society,1999

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