Llwytho...
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)-...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Foods |
|---|---|
| Prif Awduron: | , , , , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
MDPI
2020
|
| Pynciau: | |
| Mynediad Ar-lein: | 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 |
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
|