Glycidols Esters, 2‐Chloropropane‐1,3‐Diols, and 3‐Chloropropane‐1,2‐Diols Contents in Real Olive Oil Samples and their Relation with Diacylglycerols-Reference-Cited by-同舟云学术

Glycidols Esters, 2‐Chloropropane‐1,3‐Diols, and 3‐Chloropropane‐1,2‐Diols Contents in Real Olive Oil Samples and their Relation with Diacylglycerols

Published:2019-11-06 Issue:1 Volume:97 Page:15-23
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Cichelli Angelo¹^ORCID,Riciputi Ylenia²,Cerretani Lorenzo³,Caboni Maria F.²^ORCID,d'Alessandro Nicola⁴^ORCID

Affiliation:

1. Department of Medical, Oral and Biotechnological ScienceUniversity “G. d'Annunzio” of Chieti‐Pescara, Via dei Vestini 66100 Chieti Scalo Chieti Italy

2. Department of Agricultural and Food Technology ScienceUniversity of Bologna, Viale Fanin 44 40127 Bologna Italy

3. Salpa S.c.a.r.l., Via Adriatica, 554 64026 Roseto degli Abruzzi Teramo Italy

4. Department of Engineering and GeologyUniversity “G. d'Annunzio” of Chieti‐Pescara, Via dei Vestini 66100 Chieti Scalo Chieti Italy

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12302

Reference59 articles.

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2. Determination of 3-monochloropropane-1,2-diol fatty acid esters in Brazilian vegetable oils and fats by an in-house validated method

3. Extra virgin olive oil stored in different conditions: Focus on diglycerides;Ayyad Z.;Italian Journal of Food Science,2015

4. Toxicological assessment of 3-chloropropane-1,2-diol and glycidol fatty acid esters in food

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