Overall quality evolution of extra virgin olive oil exposed to light for 10 months in different containers
Sonia Esposto, A. Taticchi, Maurizio Servili, Stefania Urbani, Beatrice Sordini, Gianluca Veneziani, Luigi Daidone, Roberto Selvaggini
Topics & Concepts
Peroxide valueFood scienceOlive oilChemistryPaperboardAntioxidantAcid valueMaterials scienceOrganic chemistryComposite materialBiochemistryEdible Oils Quality and AnalysisDye analysis and toxicityPostharvest Quality and Shelf Life Management