as methyl esters of fatty acid (FAMEs) and the ethyl
esters of fatty acids (FAEEs) which are present in the waxy fraction
of olive oils (Biedermann et al., 2008; Mariani & Bellan, 2008).
In good quality EVOOs, FAMEs and FAEEs are present in very small
amounts, yet they are present in higher amounts in virgin, lampante
olive oils (Mariani & Bellan, 2011) and in the second olive processing
oil (the so-called repaso)
as methyl esters of fatty acid (FAMEs) and the ethylesters of fatty acids (FAEEs) which are present in the waxy fractionof olive oils (Biedermann et al., 2008; Mariani & Bellan, 2008). In good quality EVOOs, FAMEs and FAEEs are present in very smallamounts, yet they are present in higher amounts in virgin, lampanteolive oils (Mariani & Bellan, 2011) and in the second olive processingoil (the so-called repaso)
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