Preliminary Results About the Use of Argon and Carbon Dioxide in the Extra Virgin Olive Oil (EVOO) Storage to Extend Oil Shelf Life: Chemical and Sensorial Point of View-Reference-Cited by-同舟云学术

Preliminary Results About the Use of Argon and Carbon Dioxide in the Extra Virgin Olive Oil (EVOO) Storage to Extend Oil Shelf Life: Chemical and Sensorial Point of View

Published:2018-08-12 Issue:9 Volume:120 Page:1800156
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Sanmartin Chiara¹²,Venturi Francesca¹²,Macaluso Monica³,Nari Anita¹,Quartacci Mike F.¹²,Sgherri Cristina¹,Flamini Guido²³,Taglieri Isabella¹,Ascrizzi Roberta³,Andrich Gianpaolo¹²,Zinnai Angela¹²

Affiliation:

1. Department of Agriculture, Food and Agro‐Environmental SciencesUniversity of PisaVia del Borghetto, 8056124PisaItaly

2. Interdepartmental Research Center “Nutraceuticals and Food for Health”University of PisaVia del Borghetto, 8056124PisaItaly

3. Department of PharmacyUniversity of PisaVia Bonanno Pisano, 656126PisaItaly

Funder

Regione Toscana

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201800156