Influence of bleaching by ultrasound on fatty acids and minor compounds of olive oil. Qualitative and quantitative analysis of volatile compounds (by SPME coupled to GC/MS) - Concepedia

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Influence of bleaching by ultrasound on fatty acids and minor compounds of olive oil. Qualitative and quantitative analysis of volatile compounds (by SPME coupled to GC/MS)

71

Citations

14

References

2007

Year

Wafa Jahouach-Rabai, Mahmoud Trabelsi, Vera Van Hoed, Alexandra M. Adams, Roland Verhé, Norbert De Kimpe, Mondher Frikha

Ultrasonics Sonochemistry

Volatile CompoundsFatty AcidsChemical CompositionFood AnalysisQuantitative AnalysisUltrasound

References

	Year	Citations

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