Extra virgin olive oil stored in different conditions: Focus on diglycerides

The effects of storage conditions of extra virgin olive oil (EVOO) on the isomerization of diglycerides (DGs) have been investigated. Aliquots of EVOO were stored for 14 months under four different conditions: at 20°C in darkness and in light, at 4-6°C in light and at 20°C in light with argon in the...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Main Authors: E. Valli, Z. Ayyad, A. Bendini, S. Adrover-Obrador, A. Femenia, T. Gallina Toschi
Formato: Artigo
Idioma:Inglês
Publicado em: Chiriotti Editori 2015-06-01
Colecção:Italian Journal of Food Science
Assuntos:
Extra Virgin Olive Oil, Diglycerides,1,2/1,3-DGs ratio, GC, Storage conditions
Acesso em linha:http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/183
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados