Development of Methods for the Evaluation of Olive Oil Oxidation
作者： María Jesús Lerma García
DOI: 10.1007/978-3-642-31418-6_9
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摘要: In this work, the chemical changes produced in an EVOO sample, both presence and absence of its phenolic fraction during accelerated ageing treatment have been studied. The compound concentrations, jointly with observed free acidity, peroxide value, UV absorbance, fatty acid composition, OSI T content, were monitored. addition, transformation compounds samples was also
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