Molecules | Free Full-Text | Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective | HTML
Determination of spectrophotometric constants (K232, K270) in purified... | Download Scientific Diagram
Evaluation of the Effect of Packaging Materials and Storage Temperatures on Quality Degradation of Extra Virgin Olive Oil from Olives Grown in Palestine
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Free acidity, peroxide value, K 232 and K 270 values of the olive oils... | Download Table
Quality, stability and radical scavenging activity of olive oils after Chétoui olives (Olea europaea L.) storage under modified atmospheres - L Ben Yahia, B Baccouri, Y Ouni, S Hamdi, 2012
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Explanation of labeled Extra Virgin Olive Oil: Acidity, Peroxides, K232, K270, ΔΚ, Waxes
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Explanation of labeled Extra Virgin Olive Oil: Acidity, Peroxides, K232, K270, ΔΚ, Waxes
EVOLUTION OF K232 AND K270 ALONG FRYING CYCLES IN DIFFERENT OILS | Download Table
Free acidity, peroxide value, K 232 and K 270 values of the olive oils... | Download Table
Free acidity, peroxide value, K 232 and K 270 values of the olive oils... | Download Table