Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.126044
Abstract: The quality evolution of 14 extra-virgin olive oils (EVOOs), with different initial polyphenol and oleic acid (64.6-77.7%) levels, was determined during real-time storage in dark conditions at room temperature for 22 months. EVOOs with low ( read more here.
Keywords: extra virgin; storage; evolution extra; virgin olive ... See more keywords
AirLens: Multi‐Level Visual Exploration of Air Quality Evolution in Urban Agglomerations
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DOI: 10.1111/cgf.14535
Abstract: The precise prevention and control of air pollution is a great challenge faced by environmental experts in recent years. Understanding the air quality evolution in the urban agglomeration is important for coordinated control of air… read more here.
Keywords: evolution urban; quality evolution; air; air quality ... See more keywords