Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition

Published 2017 View Full Article

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Title
Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition
Authors
Keywords
Storage, Exposure to light, Tocopherols, Phenolic compounds, C, 7, –C, 11, aldehydes, K, 270
Journal
FOOD CHEMISTRY
Volume 229, Issue -, Pages 726-733
Publisher
Elsevier BV
Online
2017-03-03
DOI
10.1016/j.foodchem.2017.02.151

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