High pressure effects on lipid oxidation of extra virgin olive oils and seed oils

Italian Journal of Food Science

Volumn 9, Issue 3, 1997, Pages 183-191

  Severini, C ^d   Romani, S ^a   Dall'Aglio, G ^b   Rovere, P ^b   Conte, L ^c   Lerici, C R ^c  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b Stazione Sperimentale per l'Industria delle Conserve Alimentari   (Italy)

^c UNIVERSITY OF UDINE   (Italy)

^d UNIVERSITY OF BARI   (Italy)

Author keywords

High pressure; Lipid oxidation; Oil

Indexed keywords

EID: 0031497926     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (30)

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