Effect of selected antioxidants on the stability of virgin olive oil-Reference-Cited by-同舟云学术

Effect of selected antioxidants on the stability of virgin olive oil

Published:1983-07 Issue:7 Volume:60 Page:1286-1290
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists’ Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Kiritsakis A. K.,Stine C. M.,Dugan L. R.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference35 articles.

1. Suarez, J.M.M., Manual of Olive Oil Technology, edited by J.M.M. Moreno, Food and Agriculture Organization of the United Nations, Rome, 1975, pp. 6–16.

2. Cantarelli, C., and Montedoro, Riv. Ital. Sostanze Grasse 46: 115 (1969).

3. Notte, E., and N. Romito, Ind. Agric. 9:325 (1971).

4. Hirahara, F., V. Takai and H. Iwao, Jpn. J. Nutr. 32:1 (1974).

5. Gutierrez, R.G.Q., Grasa Aceites 13:69 (1962).

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