Influence of Crystallization on the Oxidative Stability of Extra Virgin Olive Oil
Author:
Affiliation:
1. Dipartimento di Scienze degli Alimenti, University of Udine, via Marangoni 97, 33100 Udine, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf051808b
Reference30 articles.
1. Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached, and deodorized olive oil
2. Effect of Various Compounds on Virgin Olive Oil Stability Measured by Rancimat
3. In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids
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