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Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method
The content of fatty acid ethyl esters (FAEEs) is one of the quality parameters to define if an olive oil can be classified as extra virgin as these compounds are considered markers for virgin olive oils obtained from poor-quality olives. In addition, FAEEs can also be indirect markers to detect sof...
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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/PMC7404475/ https://ncbi.nlm.nih.gov/pubmed/32674289 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9070924 |
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