Bendini, Alessandra <br/><br/>
Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Nov 2009 
 - 10055-62 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/jf901813s  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Handling<br/>Hot Temperature<br/>Humans<br/>Hydrolysis<br/>Olive Oil<br/>Oxidation-Reduction<br/>Plant Oils--chemistry<br/>Taste