Total Fat Gravimetric Method Workflow in Portuguese Olives Using Closed-Vessel Microwave-Assisted Extraction (MAE)

A simple and rapid method for the quantitation of total fat in olive samples is designed, evaluated, and presented. This method is based on an innovative closed-vessel microwave-assisted extraction (MAE) technique. A method was designed for olives, and some figures of merits were evaluated: limit of...

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Detalles Bibliográficos
Autores principales: Lourenço, João Gonçalo, Ettlin, Daniel, Cardoso, Inês Carrero, Rodilla, Jesus M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535687/
https://www.ncbi.nlm.nih.gov/pubmed/34681413
http://dx.doi.org/10.3390/foods10102364

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535687/
https://www.ncbi.nlm.nih.gov/pubmed/34681413
http://dx.doi.org/10.3390/foods10102364

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