Changes in virgin olive oil characteristics during different storage conditions
Author:
Affiliation:
1. Institute for Olive Trees and Subtropical Plants, Chania, Crete, Greece
2. School of Biosciences, Cardiff University, Cardiff, Wales, UK
3. Current address: School of Medicine, St. George's University, West Indies, Grenada
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201000066
Reference47 articles.
1. Olive Oil Oxidation
2. Review. Recent advances in lipid oxidation
3. Changes in the main components and quality indices of virgin olive oil during oxidation
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