Influence of Extreme Storage Conditions on Extra Virgin Olive Oil Parameters: Traceability Study

Journal of Analytical Methods in Chemistry

Volumn 2016, Issue , 2016, Pages

  Escudero, Alfredo ^a   Ramos, Natividad ^a   La Rubia, M Dolores ^a   Pacheco, Rafael ^a  

^a UNIVERSITY OF JAÉN   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EXTRA VIRGIN OLIVE OIL; FATTY ACID; PEROXIDE; PIGMENT; POLYPHENOL DERIVATIVE; TOCOPHEROL;

ACIDITY; ARTICLE; CONTROLLED STUDY; FOOD SAFETY; FOOD STORAGE; GAS CHROMATOGRAPHY; HEATING; HIGH TEMPERATURE PROCEDURES; LIPID COMPOSITION; MICROWAVE COOKING; OXIDATION; SENSORY EVALUATION; TIME;

EID: 85005959298     PISSN: 20908865     EISSN: 20908873     Source Type: Journal    
DOI: 10.1155/2016/7506807     Document Type: Article

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