Oxidative stability of extra virgin olive oil assessed by electron paramagnetic resonance, chemical composition, and multivariate analysis
The oxidative stability of extra virgin olive oil (EVOO) is a key quality parameter influenced by its composition and antioxidant content. The determination of EVOO oxidative stability under stress conditions will help to address its nutritional properties and shelf life. This study investigates the...
Tallennettuna:
| Päätekijät: | , , , , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Elsevier
2026-01-01
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| Sarja: | Current Research in Food Science |
| Aiheet: | |
| Linkit: | http://www.sciencedirect.com/science/article/pii/S2665927125002941 |
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