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Volumn 228, Issue 5, 2009, Pages 735-742

Chemical and thermal characterization of Tunisian extra virgin olive oil from Chetoui and Chemlali cultivars and different geographical origin

Author keywords

Cultivar; Differential scanning calorimetry; Extra virgin olive oil; Geographical provenience; Thermal properties; Tunisia

Indexed keywords

ACIDS; CALORIMETERS; CALORIMETRY; CHEMICAL PROPERTIES; COOLING; CRYSTALLIZATION; FATTY ACIDS; GLYCEROL; HEATING; LASER INTERFEROMETRY; NANOCRYSTALLINE ALLOYS; OLEIC ACID; SCANNING; TEMPERATURE MEASURING INSTRUMENTS; THERMODYNAMIC PROPERTIES; THERMOGRAPHY (TEMPERATURE MEASUREMENT); VEGETABLE OILS;

EID: 60349114089     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0984-x     Document Type: Article
Times cited : (40)

References (31)


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.