Φορτώνει......
Determination of Pigments in Virgin and Extra-Virgin Olive Oils: A Comparison between Two Near UV-Vis Spectroscopic Techniques
The colour of olive oil is due to the presence of natural pigments belonging to the class of carotenoids, chlorophylls, and their derivatives. These substances, other than being responsible for the colour, an important qualitative feature of the oil, have antioxidant and, more generally, nutraceutic...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Foods |
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| Κύριοι συγγραφείς: | , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
MDPI
2019
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6352134/ https://ncbi.nlm.nih.gov/pubmed/30621084 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8010018 |
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