Variation in fatty acids, tocopherols, and other quality parameters of virgin olive oil subjected to refining process;Variaciones de los acidos grasos, tocoferoles y otros parametros de calidad de aceite de oliva virgen sometido a procesos de refino

Nutricion Hospitalaria

Volumn 12, Issue 6, 1997, Pages 309-311

  Polo, A B ^a   Ramos, J J M ^a   Bonillo, J G ^a   Perez, B S ^a  

^a Departamento de Medio Ambiente   (Spain)

Author keywords

Fatty acids; Olive oil; PUFA; Tocopherols

Indexed keywords

ALPHA TOCOPHEROL; FATTY ACID; OLIVE OIL; POLYUNSATURATED FATTY ACID; EDIBLE OIL; UNSATURATED FATTY ACID; VEGETABLE OIL;

ARTICLE; FOOD INDUSTRY; FOOD PROCESSING; FOOD QUALITY; NUTRITIONAL VALUE; REGULATORY MECHANISM; CENTRIFUGATION; CHEMISTRY; COMPARATIVE STUDY; EVALUATION;

CENTRIFUGATION; DIETARY FATS, UNSATURATED; EVALUATION STUDIES; FATS, UNSATURATED; FATTY ACIDS; PLANT OILS; VITAMIN E;

EID: 0031264618     PISSN: 02121611     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (9)