Determinant Parameters and Components in the Storage of Virgin Olive Oil. Prediction of Storage Time beyond Which the Oil Is No Longer of “Extra” Quality-Reference-Cited by-同舟云学术

Determinant Parameters and Components in the Storage of Virgin Olive Oil. Prediction of Storage Time beyond Which the Oil Is No Longer of “Extra” Quality

Published:2002-01-01 Issue:3 Volume:50 Page:571-577
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gutiérrez F.¹,Fernández J. L.¹

Affiliation:

1. Departamento Caracterización y Calidad de Alimentos, Instituto de la Grasa (CSIC), P.O. Box 1078, E-41012 Seville, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0102158

Reference26 articles.

1. Dutton, H. J.Progress in the Chemistry of Fats and Other Lipids; Pergamon Press: London. U.K., 1954; Vol. II, pp 292−325.

2. Cowan, J. C.; Evans, C. D.Antioxidation and Antioxidants; Lundberg, W. O., Ed.; Interscience Publishers: New York, 1982; Vol. II, pp 593−628.

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