Composition and stability of olive oil following partial crystallization

Food Research International

Volumn 42, Issue 7, 2009, Pages 826-831

  Jansen, Michiel ^a   Birch, John ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Antioxidants; Extra virgin olive oil; Fatty acid composition; Heat stability; Partial crystallization

Indexed keywords

ANTIOXIDANTS; EXTRA VIRGIN OLIVE OIL; FATTY ACID COMPOSITION; HEAT STABILITY; PARTIAL CRYSTALLIZATION;

CRYSTALLIZATION; FATTY ACIDS; LIQUIDS; OXIDATION; STABILITY; VEGETABLE OILS;

ACIDS;

EID: 67349216359     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.03.013     Document Type: Article

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