Proton NMR study of extra Virgin Olive Oil with temperature: Freezing and melting kinetics

Physica A: Statistical Mechanics and its Applications

Volumn 499, Issue , 2018, Pages 20-27

  Mallamace, Domenico ^a   Longo, Sveva ^b   Corsaro, Carmelo ^b,c  

^a Center for Colloid and Surface Science CSGI   (Italy)

^b UNIVERSITY OF MESSINA   (Italy)

^c CNR   (Italy)

Author keywords

EVOO; Food physics; NMR

Indexed keywords

FATTY ACIDS; FREEZING; METAL MELTING; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; THERMODYNAMIC PROPERTIES;

EVOO; EXTRA VIRGIN OLIVE OIL; MELTING BEHAVIOR; MELTING KINETICS; MELTING PROCESS; METHYL GROUP; MOLECULAR GROUPS; PROTON NMR;

OLIVE OIL;

EID: 85041532184     PISSN: 03784371     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.physa.2018.02.006     Document Type: Article

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