Induced changes in olive oil subjected to various chemical refining steps: A comparative study of quality indices, fatty acids, bioactive minor components, and oxidation stability kinetic parameters
Saïd Gharby, Ahmed Hajib, Mohammed Ibourki, El Hassan Sakar, Issmail Nounah, Hamza El Moudden, Mohamed Ibourki, Hicham Harhar
Topics & Concepts
ChemistryRefining (metallurgy)Chemical compositionIodine valueArrhenius equationOlive oilFood scienceChromatographyOrganic chemistryActivation energyPhysical chemistryEdible Oils Quality and AnalysisAntioxidant Activity and Oxidative StressDye analysis and toxicity