Determination of the Thermal Oxidation Stability and the Kinetic Parameters of Commercial Extra Virgin Olive Oils from Different Varieties

<div>Nonisothermal DSC records of thermal oxidation (olive oil: C + A) obtained for different heating rates (from top to bottom: 0.5, 1, 3, 5, 7, and 10°C/min).</div>

Journal of Chemistry

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Figure 1

Figure 1: Determination of the Thermal Oxidation Stability and the Kinetic Parameters of Commercial Extra Virgin Olive Oils from Different Varieties 