A kinetic-thermodynamic study of the effect of the cultivar/total phenols on the oxidative stability of olive oils
Physicochemical parameters, total phenols contents (TPC), and oxidative stabilities at 120–160 C were evaluated for two monovarietal (Arbequina and Cobrançosa cultivars, cvs.) and one blend extra-virgin olive oil, confirming the label quality grade and allowing grouping them according to the differe...
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| Outros Autores: | , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2018
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/22011 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/22011 |