Valli, Enrico <br/><br/>
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 
<br/><br/> Publication Type: Evaluation Study; Journal Article 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/jf1009582  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--analysis<br/>Food Handling--methods<br/>Hot Temperature<br/>Olive Oil<br/>Phenols--analysis<br/>Plant Oils--chemistry<br/>Pyrans--analysis