Modifications in virgin olive oil glycerolipid fingerprint during olive ripening by MALDI-TOF MS analysis

LWT

Volumn 48, Issue 1, 2012, Pages 24-29

  Vichi, Stefania ^a   Lazzez, Aida ^b   Grati Kamoun, Naziha ^b   Caixach, Josep ^a  

^a INSTITUTE OF ENVIRONMENTAL ASSESSMENT AND WATER RESEARCH   (Spain)

^b INSTITUT DE L OLIVIER   (Tunisia)

Author keywords

Fingerprint; MALDI TOF MS; Ripening; Triacylglycerol; Virgin olive oil

Indexed keywords

CHEMICAL MODIFICATION; GLYCEROL; INDUCTIVELY COUPLED PLASMA;

FINGERPRINT; MALDI TOF MS; RIPENING; TRIACYLGLYCEROLS; VIRGIN OLIVE OIL;

OLIVE OIL;

EID: 84859582013     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.03.006     Document Type: Article

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