Biosensor analysis for the kinetic study of polyphenols deterioration during the forced thermal oxidation of extra-virgin olive oil

Talanta

Volumn 74, Issue 5, 2008, Pages 1287-1298

  Campanella, Luigi ^a   Nuccilli, Adriano ^a   Tomassetti, Mauro ^a   Vecchio, Stefano ^a  

^a SAPIENZA UNIVERSITY OF ROME   (Italy)

Author keywords

Artificial rancidification; Extra virgin olive oil; Kinetic analysis; Tyrosinase biosensor

Indexed keywords

BIOSENSORS; CONCENTRATION (PROCESS); PHASE INTERFACES; SAMPLING; THERMOOXIDATION; VEGETABLE OILS;

ARTIFICIAL RANCIDIFICATION; EXTRA-VIRGIN OLIVE OIL; KINETIC ANALYSIS; TYROSINASE BIOSENSORS;

AROMATIC POLYMERS;

EID: 38149118858     PISSN: 00399140     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.talanta.2007.08.036     Document Type: Article

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