Determination of kinetic parameters using Rancimat analysis
The physicochemical quality parameters, the total phenols contents and the oxidative stabilities at 120 to 160 ºC of commercial extra-virgin olive oils were assessed, allowing to confirm the quality grade as well as to group them according to the total phenols contents as low (88±7 mg CAE/kg), mediu...
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| Formato: | masterThesis |
| Idioma: | eng |
| Publicado em: |
2019
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| Texto completo: | http://hdl.handle.net/10198/19765 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/19765 |