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...

ver descrição completa

Detalhes bibliográficos
Autor principal: Ouarouer, Yosra (author)
Formato: masterThesis
Idioma:eng
Publicado em: 2019
Assuntos:
Texto completo:http://hdl.handle.net/10198/19765
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/19765