Publication detail

STORAGE OF EXTRA VIRGIN OLIVE OIL AND ITS IMPACT ON FATTY ACID LEVELS

KRÁČMAR, S. FIŠERA, M. Přikrylová, V. FIŠEROVÁ, L. Málek, Z.Tvrzník, P.

Original Title

Type

journal article in Web of Science

Language

English

Original Abstract

Peroxide and acid value and fatty acid content were monitored during two-year storage in various olive oils

Keywords

extra virgin olive oil, storage, peroxide value, acid value, fatty acids, oleic acid, SAFA, MUFA, PUFA

Authors

KRÁČMAR, S.; FIŠERA, M.; Přikrylová, V.; FIŠEROVÁ, L.; Málek, Z.;Tvrzník, P.

Released

1. 4. 2019

Publisher

Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra

Location

Nitra, Slovak Republic

ISBN

1338-5178

Periodical

Journal of Microbiology, Biotechnology and Food Sciences

Year of study

Number

State

Slovak Republic

Pages from

1228

Pages to

1230

Pages count

URL

https://search.proquest.com/docview/2213912134?pq-origsite=gscholar

BibTex

@article{BUT157937,
  author="KRÁČMAR, S. and FIŠERA, M. and Přikrylová, V. and FIŠEROVÁ, L. and Málek, Z. and Tvrzník, P.",
  title="STORAGE OF EXTRA VIRGIN OLIVE OIL AND ITS IMPACT ON FATTY ACID LEVELS",
  journal="Journal of Microbiology, Biotechnology and Food Sciences",
  year="2019",
  volume="8",
  number="5",
  pages="1228--1230",
  doi="10.15414/jmbfs.2019.8.5.1228-1230",
  issn="1338-5178",
  url="https://search.proquest.com/docview/2213912134?pq-origsite=gscholar"
}