Effects of conventional and microwave heating on the degradation of olive oil

European Food Research and Technology

Volumn 215, Issue 2, 2002, Pages 114-117

  Caponio, Francesco ^a   Pasqualone, Antonella ^a   Gomes, Tommaso ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Conventional heating; Microwave heating; Olive oil; Polar compounds; Triglyceride oligopolymers

Indexed keywords

EID: 1242296624     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-002-0535-9     Document Type: Article

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