Monitoring olive oil oxidation under thermal and UV stress through synchronous fluorescence spectroscopy and classical assays

标题
Monitoring olive oil oxidation under thermal and UV stress through synchronous fluorescence spectroscopy and classical assays
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 117, Issue 3, Pages 499-503
出版商
Elsevier BV
发表日期
2009-04-20
DOI
10.1016/j.foodchem.2009.04.024

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