Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes-Reference-Cited by-同舟云学术

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Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes

Published:2010 Issue: Volume: Page:139-154
ISSN:
Container-title:Olives and Olive Oil in Health and Disease Prevention
language:
Short-container-title:

Author:

Gomes Tommaso,Paradiso Vito Michele,Delcuratolo Debora

Publisher

Elsevier

Reference50 articles.

1. Investigation of artefacts formed in frying fats;Aitzetmüller;Fett. Wiss. Technol.,1972

2. Sulla decolorazione degli oli di oliva. Nota I: Variazioni di alcune caratteristiche chimico-fisiche in funzione delle condizioni operative;Amati;Riv. It. Sost. Grasse,1969

3. Sulla ricerca dell’anidride maleica negli oli di oliva;Amelotti;Riv. It. Sost. Grasse,1981

4. High performance size exclusion chromatography of fatty acids, mono-, di- and triglyceride mixtures;Christopoulou;J. Am. Oil Chem. Soc.,1986

5. High performance size exclusion chromatography of monomer, dimer and trimer mixtures;Christopoulou;J. Am. Oil Chem. Soc.,1989

Cited by 1 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

1. Effect of natural-style processing on the oxidative and hydrolytic degradation of the lipid fraction of table olives;Food Control;2014-03

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