Extra virgin olive oil stored in different conditions: Focus on diglycerides
The effects of storage conditions of extra virgin olive oil (EVOO) on the isomerization of diglycerides (DGs) have been investigated. Aliquots of EVOO were stored for 14 months under four different conditions: at 20°C in darkness and in light, at 4-6°C in light and at 20°C in light with argon in the...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Chiriotti Editori
2015-06-01
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| Series: | Italian Journal of Food Science |
| Subjects: | |
| Online Access: | http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/183 |