Oxidative stability of virgin olive oil enriched with carnosic acid

Food Research International

Volumn 43, Issue 5, 2010, Pages 1511-1516

  Zunin, Paola ^a   Leardi, Riccardo ^a   Bisio, Angela ^a   Boggia, Raffaella ^a   Romussi, Giovanni ^a  

^a UNIVERSITY OF GENOA   (Italy)

Author keywords

Carnosic acid; Central composite design; Functional food formulation; Oxidative stability; Virgin olive oil

Indexed keywords

CARNOSIC ACID; CENTRAL COMPOSITE DESIGNS; FUNCTIONAL FOODS; OXIDATIVE STABILITY; VIRGIN OLIVE OIL;

DESIGN; HEATING; OXIDATION; OXIDATION RESISTANCE; STABILITY; VEGETABLE OILS;

ACIDS;

EID: 77953917210     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.04.002     Document Type: Article

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