Extra virgin olive oil stored in different conditions: Focus on diglycerides

Italian Journal of Food Science

Volumn 27, Issue 2, 2015, Pages 166-172

  Ayyad, Z ^a   Valli, E ^a   Bendini, A ^a   Adrover Obrador, S ^b   Femenia, A ^c   Gallina Toschi, T ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b Institute of Agricultural and Fishing Research and Training (IRFAP) of the Government of the Balearic Islands   (Spain)

^c UNIVERSITAT DE LES ILLES BALEARS   (Spain)

Author keywords

Diglycerides,1,2 1,3 DGs ratio; Extra Virgin Olive Oil; GC; Storage conditions

Indexed keywords

EID: 84932635974     PISSN: 11201770     EISSN: 22395687     Source Type: Journal    
DOI: 10.14674/1120-1770/ijfs.v183     Document Type: Article

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