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Pyropheophytin a in Soft Deodorized Olive Oils
Mild refined olive oil obtained by neutralization and/or by soft deodorization at a low temperature and its blending with extra virgin olive oil (EVOO) is not allowed and is difficult to detect. Chlorophyll derivatives, pheophytins and pyropheophytin, and their relative proportions were proposed as...
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| Publicado no: | Foods |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7466371/ https://ncbi.nlm.nih.gov/pubmed/32717975 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9080978 |
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