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Volumn 228, Issue 5, 2009, Pages 735-742
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Chemical and thermal characterization of Tunisian extra virgin olive oil from Chetoui and Chemlali cultivars and different geographical origin
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Author keywords
Cultivar; Differential scanning calorimetry; Extra virgin olive oil; Geographical provenience; Thermal properties; Tunisia
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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;
CULTIVAR;
EXTRA VIRGIN OLIVE OIL;
GEOGRAPHICAL PROVENIENCE;
THERMAL PROPERTIES;
TUNISIA;
DIFFERENTIAL SCANNING CALORIMETRY;
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EID: 60349114089
PISSN: 14382377
EISSN: 14382385
Source Type: Journal
DOI: 10.1007/s00217-008-0984-x Document Type: Article |
Times cited : (40)
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References (31)
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