From Trioleoyl glycerol to extra virgin olive oil through multicomponent triacylglycerol mixtures: Crystallization and polymorphic transformation examined with differential scanning calorimetry and X-ray diffration techniques

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Title
From Trioleoyl glycerol to extra virgin olive oil through multicomponent triacylglycerol mixtures: Crystallization and polymorphic transformation examined with differential scanning calorimetry and X-ray diffration techniques
Authors
Keywords
Polymorphism, Triacylglycerol, Olive oil, Differential scanning calorimetry, X-ray diffraction, Synchrotron radiation
Journal
FOOD RESEARCH INTERNATIONAL
Volume 99, Issue -, Pages 476-484
Publisher
Elsevier BV
Online
2017-06-04
DOI
10.1016/j.foodres.2017.06.015

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