Temperature Dependence of Oxidation Kinetics of Extra Virgin Olive Oil (EVOO) and Shelf-Life Prediction

Producers have to guarantee the extra virgin olive oil (EVOO) quality characteristics reported in the Regulation (CEE) 2568/91 throughout the product shelf-life (SL). Unfortunately, due to the development of oxidative reactions, some quality indices change during storage leading to a progressive det...

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Detalles Bibliográficos
Autores principales: Conte, Lanfranco, Milani, Andrea, Calligaris, Sonia, Rovellini, Pierangela, Lucci, Paolo, Nicoli, Maria Cristina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143307/
https://www.ncbi.nlm.nih.gov/pubmed/32150931
http://dx.doi.org/10.3390/foods9030295

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143307/
https://www.ncbi.nlm.nih.gov/pubmed/32150931
http://dx.doi.org/10.3390/foods9030295

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