Başlık için Emirdağ Meslek Yüksekokulu listeleme
Toplam kayıt 9, listelenen: 9-9
-
Stabilities of tocopherols and phenolic compounds in virgin olive oil during thermal oxidation
(Springer, 2018)The effects of thermal oxidation at 60 C on tocopherols (a, b, c) and phenolic compounds (hydroxytyrosol and tyrosol) of olive oil were studied. Tocopherols were determined by HPLC and phenolic compounds by HPLC and GC–MS. ...