Patricia Calvo

We don’t have enough information about this author to calculate their statistics. If you think this is an error let us know.
Learn More
BACKGROUND Although refined olive oils (ROOs) exhibit lower quality and less stability toward thermal stress than extra-virgin olive oils, these types of oil are gaining importance in the food industry. The inclusion of ROOs in processed food may alter the oxidative stability of the manufactured products, and therefore having technological alternatives to(More)
  • 1