Shelf Life of Extra Virgin Olive Oil and Its Prediction Models

Journal of Food Quality

Volumn 2018, Issue , 2018, Pages

  Li, Xueqi ^a   Wang, Selina C ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BIODEGRADATION; FATTY ACIDS; FOOD PRESERVATION; FOOD STORAGE; FORECASTING; LINOLEIC ACID; OILS AND FATS; OLIVE OIL; PACKAGING MATERIALS; PHENOLS; STORAGE (MATERIALS); UNSATURATED FATTY ACIDS;

ACCELERATED TESTING; CHEMICAL COMPOSITIONS; CHEMICAL INTERACTIONS; EXTRA VIRGIN OLIVE OIL; OXIDATION DEGRADATION; PHENOLIC COMPOUNDS; SHELF-LIFE PREDICTION; TOTAL PHENOL CONTENTS;

FOOD SAFETY;

EID: 85042145094     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1155/2018/1639260     Document Type: Review

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