Effect of heating on chemical parameters of extra virgin olive oil, pomace olive oil, soybean oil and palm oil

Italian Journal of Food Science

Volumn 30, Issue 4, 2018, Pages 715-739

  Giuffre A M ^a   Caracciolo, M ^a   Zappia, C ^a   Capocasale, M ^a   Poiana, M ^a  

^a Dipartimento AGRARIA   (Italy)

Author keywords

Abts; Dpph; Evoo; Heating; Orac; Oxidation

Indexed keywords

EID: 85056356885     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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