Changes in the main components and quality indices of virgin olive oil during oxidation

JAOCS, Journal of the American Oil Chemists' Society

Volumn 79, Issue 7, 2002, Pages 669-676

  Gutierrez F ^a   Villafranca, M J ^a   Castellano, J M ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Antioxidant components; Oxidation; Quality; Stability; Virgin olive oil

Indexed keywords

ACIDITY; ANTIOXIDANTS; OXIDATION; PARAMETER ESTIMATION; PIGMENTS; QUALITY ASSURANCE;

VIRGIN OLIVE OILS;

OILS AND FATS;

EID: 0036649458     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-002-0541-3     Document Type: Article

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