✦ LIBER ✦

Influence of chemical composition of olive oil on the development of volatile compounds during frying

✍ Scribed by Giuseppe Procida; Angelo Cichelli; Dario Compagnone; Rubén M. Maggio; Lorenzo Cerretani; Michele Del Carlo

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Influence of the Decrease in Oxygen duri

✍ Servili, Maurizio; Taticchi, Agnese; Esposto, Sonia; Urbani, Stefania; Selvaggin 📂 Article 📅 2008 🏛 American Chemical Society 🌐 English ⚖ 524 KB

Changes in Phenolic Composition and Anti

✍ Gómez-Alonso, Sergio; Fregapane, Giuseppe; Salvador, M. Desamparados; Gordon, Mi 📂 Article 📅 2003 🏛 American Chemical Society 🌐 English ⚖ 111 KB

Effect of Olive Stoning on the Volatile

✍ Servili, Maurizio; Taticchi, Agnese; Esposto, Sonia; Urbani, Stefania; Selvaggin 📂 Article 📅 2007 🏛 American Chemical Society 🌐 English ⚖ 59 KB

Effect of pan-frying in extra-virgin oli

✍ Valeria Messina; Andrea Biolatto; Adriana Descalzo; Ana Sancho; Rosa Baby; Noemí 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 517 KB

Volatile compounds characterising Tunisi

✍ Dhouha Krichene; Faouzia Mahjoub Haddada; Xavier Fernandez; Luisette Lizzani Cuv 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 640 KB

Influence of filtration on volatile comp

✍ Karolina Brkić Bubola; Olivera Koprivnjak; Barbara Sladonja 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 278 KB