| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541673 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Measurement of compositional parameters in a wide range of commercial olive oils. ⺠Monitoring of oxidation in terms of polar, conjugated diene, and carbonyl values. ⺠Determination of rejection point based on conjugated diene and carbonyl values.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Reza Farhoosh, Mohammad Hossein Haddad Khodaparast, Ali Sharif, Somayeh Alavi Rafiee,