Application of different thermal analysis techniques to characterize oxidized olive oils-Reference-Cited by-同舟云学术

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Application of different thermal analysis techniques to characterize oxidized olive oils

Published:2016-12-14 Issue:1 Volume:119 Page:1600074
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Vecchio Ciprioti Stefano¹,Paciulli Maria²,Chiavaro Emma²

Affiliation:

1. Dipartimento di Scienze di Base ed Applicate per l'IngegneriaSapienza Università di RomaRomeItaly

2. Dipartimento di Scienze degli AlimentiUniversità degli Studi di ParmaParmaItaly

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201600074

Reference74 articles.

1. The Effect of Minor Constituents of Olive Oil on Cardiovascular Disease: New Findings

2. Olive Oil Oxidation

3. Mechanisms and Factors for Edible Oil Oxidation

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4. Chemical Characteristics and Thermal Oxidative Stability of Novel Cold-Pressed Oil Blends: GC, LF NMR, and DSC Studies;Foods;2023-07-10

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