Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR
Author:
Publisher
Editorial CSIC
Subject
Organic Chemistry,Food Science
Reference40 articles.
1. Detection of the Presence of Hazelnut Oil in Olive Oil by FT-Raman and FT-MIR Spectroscopy
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3. Health aspects of thermoxidized oils and fats
4. Characterization, quantitation and evolution of monoepoxy compounds formed in model systems of fatty acid methyl esters and monoacid triglycerides heated at high temperature
5. High Performance Liquid Chromatography–Size Exclusion Chromatography for Rapid Analysis of Total Polar Compounds in Used Frying Oils
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