Diacylglycerols in the evaluation of virgin olive oil quality
Virgin olive oil samples were analyzed within one month after extraction and after one year; edible and lampante olive oil samples were analyzed before and after neutralization of free acids. In addition to the usual quality parameters, the amount and position isomers of diglycerides were equally...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Consejo Superior de Investigaciones Científicas
1994-12-01
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| Σειρά: | Grasas y Aceites |
| Θέματα: | |
| Διαθέσιμο Online: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1035 |
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