Differential method to determine thermal degradation kinetics of chlorophyll in virgin olive oil
Differential method is presented to study thermal degradation kinetics of chlorophyll in virgin olive oil. The oil samples, naturally containing 20.0 mg/kg chlorophyll were stored at 150°, 160°, 170°, 180°, 190° and 200°C until the time at which chlorophyll contents had reduced to the certain amount...
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| Format: | Article |
| Language: | English |
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Chiriotti Editori
2016-03-01
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| Series: | Italian Journal of Food Science |
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| Online Access: | http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/462 |