Carotenoids and triacylglycerols interactions during thermal oxidation of refined olive oil

Research output: Contribution to journalArticleResearchpeer-review

Original languageEnglish
Pages (from-to)1584-1593
JournalFood chemistry
Volume127
Issue number4
DOIs
Publication statusPublished - 2011

Fields of Expertise

  • Human- & Biotechnology

Treatment code (Nähere Zuordnung)

  • Basic - Fundamental (Grundlagenforschung)

Cite this

Carotenoids and triacylglycerols interactions during thermal oxidation of refined olive oil. / Zeb, Alam; Murkovic, Michael.

In: Food chemistry, Vol. 127, No. 4, 2011, p. 1584-1593.

Research output: Contribution to journalArticleResearchpeer-review

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title = "Carotenoids and triacylglycerols interactions during thermal oxidation of refined olive oil",
author = "Alam Zeb and Michael Murkovic",
year = "2011",
doi = "10.1016/j.foodchem.2011.02.022",
language = "English",
volume = "127",
pages = "1584--1593",
journal = "Food chemistry",
issn = "0308-8146",
publisher = "Elsevier Limited",
number = "4",

}

TY - JOUR

T1 - Carotenoids and triacylglycerols interactions during thermal oxidation of refined olive oil

AU - Zeb, Alam

AU - Murkovic, Michael

PY - 2011

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DO - 10.1016/j.foodchem.2011.02.022

M3 - Article

VL - 127

SP - 1584

EP - 1593

JO - Food chemistry

JF - Food chemistry

SN - 0308-8146

IS - 4

ER -