Differential method to determine thermal degradation kinetics of chlorophyll in virgin olive oil

• מחבר ראשי: AHMET LEVENT INANC (Author)
• פורמט: ספר
• יצא לאור: Chiriotti Editori, 2016-03-01T00:00:00Z.
• נושאים: article
• גישה מקוונת: Connect to this object online.

Differential method is presented to study thermal degradation kinetics of chlorophyll in virgin olive oil. The oil samples, naturally containing 20.0 mg/kg chlorophyll were stored at 150°, 160°, 170°, 180°, 190° and 200°C until the time at which chlorophyll contents had reduced to the certain amount...