Oleic Acid Is not the Only Relevant Mono-Unsaturated Fatty Ester in Olive Oil

(1) Background: Extra-virgin olive oil (EVOO) is a precious and universally studied food matrix. Recently, the quantitative chemical composition was investigated by an innovative processing method for the nuclear magnetic resonance (NMR) experiments called Multi-Assignment Recovered Analysis (MARA)-...

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Detalles Bibliográficos
Autores principales: Rotondo, Archimede, La Torre, Giovanna Loredana, Dugo, Giacomo, Cicero, Nicola, Santini, Antonello, Salvo, Andrea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230673/
https://www.ncbi.nlm.nih.gov/pubmed/32224949
http://dx.doi.org/10.3390/foods9040384

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230673/
https://www.ncbi.nlm.nih.gov/pubmed/32224949
http://dx.doi.org/10.3390/foods9040384

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