| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539606 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Effect of two extraction technologies and storage on quality of extra virgin olive oils. ⺠Changes in quality parameters were monitored for 18 months of storage at 20 °C. ⺠Legal quality indices changed moderately and shelf life was at least 18 months under the storage conditions used. ⺠The low oxidative stress technology resulted in better oils. ⺠Radical-scavenging activity did not change over time and was due to the total polyphenols.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
C. Fadda, A. Del Caro, A.M. Sanguinetti, P.P. Urgeghe, V. Vacca, P.P. Arca, A. Piga,