Oligopolymer, diglyceride and oxidized triglyceride contents as measures of olive oil quality
- 1 December 1992
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 69 (12) , 1219-1223
- https://doi.org/10.1007/bf02637684
Abstract
No abstract availableFunding Information
- National Research Council of Italy
This publication has 4 references indexed in Scilit:
- Cyclic fatty acid monomer formation in frying fats. I. Determination and structural studyJournal of Oil & Fat Industries, 1987
- A high performance size‐exclusion chromatographic method for evaluating heated oilsJournal of Oil & Fat Industries, 1986
- Effects of thermal oxidation on the constitution of butterfat, butterfat fractions and certain vegetable oilsJournal of Oil & Fat Industries, 1986
- Studies on some Hungarian Fats and Oils Obtained from Commercial Frying ProcessesFette, Seifen, Anstrichmittel, 1985