Differential scanning calorimetry. Influence of virgin olive oil composition on its thermal profile
Samples of olive oil from the cultivars ‘Arbequina’ and ‘Picual’, with different contents in polyphenols, were analyzed by means of differential scanning calorimetry. Three speeds of cooling/heating (1, 5 and 10ºC/min) were analyzed with the differences between duplicates being lowest when the analy...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2007-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/75 |