Cargando...
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)-...
Gardado en:
| Publicado en: | Foods |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI
2020
|
| Assuntos: | |
| Acceso en liña: | 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 |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|