Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/10655| Title: | Evaluation of phenolic compounds degradation in virgin olive oil during storage and heating |
| Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
| Keywords: | virgin olive oil,phenolic compounds degradation,heating,storage,stability,oxidized phenols, hplc-ms,solid-phase extraction,alpha-tocopherol,thermal-oxidation,antioxidant,chromatography,components,fraction,indexes,lignans,spanish |
| URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/10655 |
| ISSN: | 1336-8672 |
| Link: | <Go to ISI>://000264712300005 |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
Files in This Item:
There are no files associated with this item.
This item is licensed under a Creative Commons License
