Effect of Biophenols on Olive Oil Stability Evaluated by Thermogravimetric Analysis

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 11, 1998, Pages 4465-4469

  Gennaro, L ^a   Piccioli Bocca, A ^a   Modesti, D ^a   Masella, R ^a   Coni, E ^a  

^a ISTITUTO SUPERIORE DI SANITÀ   (Italy)

Author keywords

Biophenols; Lipid autoxidation; Olive oil stability; Thermogravimetric analysis

Indexed keywords

EID: 17744410829     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980562q     Document Type: Article

References (36)

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