DSC evaluation of olive oil during accelerated oxidation

Italian Journal of Food Science

Volumn 23, Issue 2, 2011, Pages 164-172

  Chiavaro, E ^a   Mahesar, S A ^b   Bendini, A ^c   Foroni, E ^a   Valli, E ^c   Cerretani, L ^c  

^a UNIVERSITY OF PARMA   (Italy)

^b UNIVERSITY OF SINDH   (Pakistan)

^c UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Differential scanning calorimetry; Extra virgin olive oil; Lipid oxidation; Phenols; Storage; Thermal properties

Indexed keywords

EID: 79959932957     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (31)

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