Journal of Kermanshah University of Medical Sciences

Published by: Kowsar

The relationship between fatty acid compositions and thermal stability of extra virgin olive oils

Fayegh Moulodi 1 , * , Peyman Qajarbeigi 1 , Ashraf Haj Hosseini Babaei 2 and Asghar Mohammadpoor Asl 1
Authors Information
1 Dept. of Health and Food Safety, Faculty of Health, Qazvin University of Medical Sciences, Qazvin, Iran
2 Dept. of Chemical Engineering, Faculty of Chemical Engineering, Zanjan University, Zanjan, Iran
Article information
  • Journal of Kermanshah University of Medical Sciences: November 30, 2014, 18 (8); e74041
  • Published Online: November 29, 2014
  • Article Type: Original Article
  • Received: July 15, 2014
  • Accepted: October 21, 2014
  • DOI: 10.22110/jkums.v18i8.1952

To Cite: Moulodi F, Qajarbeigi P, Haj Hosseini Babaei A, Mohammadpoor Asl A. The relationship between fatty acid compositions and thermal stability of extra virgin olive oils, J Kermanshah Univ Med Sci. 2014 ; 18(8):e74041. doi: 10.22110/jkums.v18i8.1952.

Abstract
© 2014, Journal of Kermanshah University of Medical Sciences. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.
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Creative Commons License Except where otherwise noted, this work is licensed under Creative Commons Attribution Non Commercial 4.0 International License .

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