Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state / A., Bendini; E., Valli; L., Cerretani; Chiavaro, Emma; G., Lercker. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 57:(2009), pp. 10055-10062. [10.1021/jf901813s]

Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state

CHIAVARO, Emma;
2009-01-01

2009
Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state / A., Bendini; E., Valli; L., Cerretani; Chiavaro, Emma; G., Lercker. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 57:(2009), pp. 10055-10062. [10.1021/jf901813s]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2304448
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