| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540638 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Increasing of thermal oxidation products measured by EVOO FTIR spectra ⺠All examined samples exhibit an increase of the viscosity values ⺠Formation of polar molecules with propensity to form hydrogen bonds ⺠Increasing of chlorophyll luminescence lifetime in agreement with viscosity rise.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Giovanna Navarra, Marco Cannas, Michele D'Amico, Daniela Giacomazza, Valeria Militello, Lavinia Vaccaro, Maurizio Leone,