Virgin olive oil stability study by mesh cell-FTIR spectroscopy

Talanta

Volumn 167, Issue , 2017, Pages 453-461

  Tena, Noelia ^a   Aparicio, Ramón ^a   García González, Diego L ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

FTIR spectroscopy; Mesh cell; Moderate conditions; Oil stability index; Photooxidation; Virgin olive oil

Indexed keywords

CELLS; CHEMICAL STABILITY; CYTOLOGY; MESH GENERATION; OLIVE OIL; OXIDATION; PHOTOOXIDATION;

FTIR SPECTROSCOPY; MESH CELLS; MODERATE CONDITIONS; OIL STABILITY INDICES; VIRGIN OLIVE OIL;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

OLIVE OIL;

CHEMISTRY; FOOD PRESERVATION; FOOD QUALITY; INFRARED SPECTROSCOPY; PROCEDURES; TEMPERATURE;

FOOD PRESERVATION; FOOD QUALITY; OLIVE OIL; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TEMPERATURE;

EID: 85013744686     PISSN: 00399140     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.talanta.2017.02.042     Document Type: Article

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