| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542483 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Evaluation of oxidative stability under forced conditions. ⺠Study of k232 and k270 and spectral properties along thermal treatment. ⺠PLS was able to distinguish among the different oils and the different heating times. ⺠Possibility to adopt rapid spectroscopic methods in the control of cooked olive oils.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Rubén M. Maggio, Enrico Valli, Alessandra Bendini, Ana MarÃa Gómez-Caravaca, Tullia Gallina Toschi, Lorenzo Cerretani,