Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: A correlation study

Journal of the Science of Food and Agriculture

Volumn 93, Issue 12, 2013, Pages 2909-2916

  Chiavaro, Emma ^a   Cerretani, Lorenzo ^b   Paradiso, Vito Michele ^c   Summo, Carmine ^c   Paciulli, Maria ^a   Gallina Toschi, Tullia ^b   Caponio, Francesco ^c  

^a UNIVERSITY OF PARMA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c UNIVERSITY OF BARI   (Italy)

Author keywords

Auto oxidation; DSC; HPSEC; Virgin olive oil

Indexed keywords

EID: 84881023556     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6168     Document Type: Article

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