Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra
The oxidation of antioxidants in bottled extra virgin olive oil (EVOO), especially vitamin E and chlorophyll, can affect the quality of the product. However, the effect of light exposure on these functional compounds and their relation with oil quality, during the early storage of EVOO, is not clear...
| Main Authors: | , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Springer
2019
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| Subjects: | |
| Online Access: | https://link.springer.com/article/10.1007%2Fs12161-019-01629-x http://hdl.handle.net/20.500.12123/5813 https://doi.org/10.1007/s12161-019-01629-x |
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