Crystallization and melting properties of extra virgin olive oil studied by synchrotron XRD and DSC
Author:
Affiliation:
1. Institute of Crystallography, National Council of Research, Trieste, Italy
2. Department of Food Science, University of Udine, Udine, Italy
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201200259
Reference21 articles.
1. Influence of Crystallization on the Oxidative Stability of Extra Virgin Olive Oil
2. Differential scanning calorimetry: A potential tool for discrimination of olive oil commercial categories
3. DSC determination of thermally oxidized olive oil
4. DIFFERENTIAL SCANNING CALORIMETRY DETECTION OF HIGH OLEIC SUNFLOWER OIL AS AN ADULTERANT IN EXTRA-VIRGIN OLIVE OIL
5. Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil
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