Correlation of triacylglycerol oligopolymers and oxidised triacylglycerols to quality parameters in extra virgin olive oil during storage

Food Research International

Volumn 40, Issue 7, 2007, Pages 855-861

  Bilancia, Maria Teresa ^a   Caponio, Francesco ^a   Sikorska, Ewa ^b   Pasqualone, Antonella ^a   Summo, Carmine ^a  

^a UNIVERSITY OF BARI   (Italy)

^b POZNA UNIVERSITY OF ECONOMICS AND BUSINESS   (Poland)

Author keywords

Extra virgin olive oil; HPSEC analysis; Oxidised triacylglycerols; Triacylglycerol oligopolymers

Indexed keywords

GLYCEROL; PARAMETER ESTIMATION; PHENOLS; SIZE EXCLUSION CHROMATOGRAPHY; VEGETABLE OILS;

EXTRA VIRGIN OLIVE OIL; OXIDISED TRIACYLGLYCEROLS; TRIACYLGLYCEROL OLIGOPOLYMERS;

OLIGOMERS;

EID: 34250856469     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.02.001     Document Type: Article

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