Oxidative status of extra virgin olive oils: HPLC evaluation

Italian Journal of Food Science

Volumn 16, Issue 3, 2004, Pages 333-342

  Rovellini, P ^a   Cortesi, N ^a  

^a Stazione Sperimentale per le Industrie degli Oli e dei Grassi   (Italy)

Author keywords

Extra virgin olive oil; Fatty acids; HPLC DAD; Keto linoleic acid; Lipid oxidation; Quality evaluation

Indexed keywords

EID: 10044271889     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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