Mathematical Model To Predict the Formation of Pyropheophytin a in Virgin Olive Oil during Storage-Reference-Cited by-同舟云学术

Mathematical Model To Predict the Formation of Pyropheophytin a in Virgin Olive Oil during Storage

Published:2012-07-05 Issue:28 Volume:60 Page:7040-7049
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Aparicio-Ruiz Ramón¹,Roca María¹,Gandul-Rojas Beatriz¹

Affiliation:

1. Chemistry and Biochemistry Pigment Group, Department of Food Biotechnology, Instituto de la Grasa, CSIC, Avenida Padre García Tejero 4, 41012 Sevilla, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf3010965

Reference40 articles.

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4. Determination of phenolic compounds in virgin olive oil by reversed-phase HPLC with emphasis on UV detection

5. A comparison of oil stability based on the metrohm rancimat with storage at 20°C

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