Comparative Study of the Effects of Thermal and Photochemical Accelerated Oxidations on Quality of “Green Type” and “Black Type” French Olive Oils

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ISSN Print: 2156-8251
ISSN Online: 2156-8278
www.scirp.org/journal/ajac
E-mail: ajac@scirp.org

"Comparative Study of the Effects of Thermal and Photochemical Accelerated Oxidations on Quality of “Green Type” and “Black Type” French Olive Oils"
written by Jérôme Plard, Yveline Le Dréau, Catherine Rébufa, Nathalie Dupuy,
published by American Journal of Analytical Chemistry, Vol.7 No.12, 2016

has been cited by the following article(s):

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[2]	Fusion of dielectric spectroscopy and computer vision for quality characterization of olive oil during storage Computers and Electronics in Agriculture, 2018 DOI:10.1016/j.compag.2017.12.035

[3]	Chemical evaluation and thermal behavior of Chilean hazelnut oil (Gevuina avellana Mol) a comparative study with extra virgin olive oil European Food Research and Technology, 2018 DOI:10.1007/s00217-018-3206-1

[4]	Fusion of dielectric spectroscopy and computer vision for quality characterization of olive oil during storage Computers and Electronics in Agriculture, 2018 DOI:10.1016/j.compag.2017.12.035

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