Crystallization and melting properties of extra virgin olive oil studied by synchrotron XRD and DSC

European Journal of Lipid Science and Technology

Volumn 115, Issue 3, 2013, Pages 322-329

  Barba, Luisa ^a   Arrighetti, Gianmichele ^a   Calligaris, Sonia ^b  

^a CNR   (Italy)

^b UNIVERSITY OF UDINE   (Italy)

Author keywords

Crystal polymorphism; DSC XRD; Extra virgin olive oil; Physical properties

Indexed keywords

EID: 84875027730     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201200259     Document Type: Article

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