Open AccessHigh pressure effects on lipid oxidation of extra virgin olive and seed oils
Author(s) -
C. Severini,
Santina Romani,
IG Dall'Aglio,
RL Conte,
C.R Lerici
Publication year - 2009
Publication title -
the journal of food technology in africa
Language(s) - English
Resource type - Journals
eISSN - 2661-9016
pISSN - 1028-6098
DOI - 10.4314/jfta.v4i2.48054
Subject(s) - olive oil , food science , lipid oxidation , chemistry , biology , biochemistry , antioxidant