Effects of heating on virgin olive oils and their blends: focus on modifications of phenolic fraction.

Valli, Enrico

Effects of heating on virgin olive oils and their blends: focus on modifications of phenolic fraction. [electronic resource] - Journal of agricultural and food chemistry Jul 2010 - 8158-66 p. digital

Publication Type: Evaluation Study; Journal Article

1520-5118

10.1021/jf1009582 doi


Antioxidants--analysis
Food Handling--methods
Hot Temperature
Olive Oil
Phenols--analysis
Plant Oils--chemistry
Pyrans--analysis