Carotenoids and triacylglycerols interactions during thermal oxidation of refined olive oil

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@article{f1e0287a46cf451ab463dc15ec83bd29,

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 = "1873-7072",

publisher = "Elsevier Limited",

number = "4",

}