Monitoring olive oil oxidation under thermal and UV stress through synchronous fluorescence spectroscopy and classical assays
Konstantina I. Poulli, George A. Mousdis, Constantinos A. GeorgiouVolume:
117
Year:
2009
Language:
english
Pages:
5
DOI:
10.1016/j.foodchem.2009.04.024
File:
PDF, 378 KB
english, 2009