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Oleic Acid Is not the Only Relevant Mono-Unsaturated Fatty Ester in Olive Oil
(1) Background: Extra-virgin olive oil (EVOO) is a precious and universally studied food matrix. Recently, the quantitative chemical composition was investigated by an innovative processing method for the nuclear magnetic resonance (NMR) experiments called Multi-Assignment Recovered Analysis (MARA)-...
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| Pubblicato in: | Foods |
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| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2020
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7230673/ https://ncbi.nlm.nih.gov/pubmed/32224949 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9040384 |
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