Effects of free fatty acids on the oxidative processes in purified olive oil

Food Research International

Volumn 43, Issue 5, 2010, Pages 1389-1394

  Paradiso, Vito M ^a   Gomes, Tommaso ^a   Nasti, Raffaella ^a   Caponio, Francesco ^a   Summo, Carmine ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Free fatty acids; HPSEC analysis; Oxidative degradation; Purified olive oil

Indexed keywords

ANALYTICAL APPROACH; FREE FATTY ACID; OLIVE OIL; OXIDATIVE DEGRADATION; OXIDATIVE PROCESS; PEROXIDE DECOMPOSITION; PROOXIDANT;

DEGRADATION; FATTY ACIDS; FLOOD CONTROL; OXIDATION; PURIFICATION; VEGETABLE OILS;

ACIDS;

EID: 77953915442     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.04.015     Document Type: Article

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