FARNHub
Food Authenticity Research Network Hub
| Title : | Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state |
| Author(s) : | Bendini A; Valli E; Cerretani L; Chiavaro E; Lercker G |
| Year : | 2009 |
| Type : | Scientific (article, thesis, book, ...) |
| Name : | |
| Peer reviewed : | Yes |
| Link : | https://www.scopus.com/inward/record.uri?eid=2-s2.0-70449092165&doi=10.1021/jf901813s&partnerID=40&md5=0390a704af33bcd07e2af3e7929f236b |
| Country : | Italy |
| Commodity : | FO-Olive oil |
| Abstract : |