Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1179116
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dc.contributor.authorVIANA, J. dos S.
dc.contributor.authorLOURINHO, J. M. P.
dc.contributor.authorBRILHANTE, N. S.
dc.contributor.authorANTONIASSI, R.
dc.contributor.authorFARIA-MACHADO, A. F. de
dc.contributor.authorWILHELM, A. E.
dc.contributor.authorBIZZO, H. R.
dc.date.accessioned2025-09-26T14:48:51Z-
dc.date.available2025-09-26T14:48:51Z-
dc.date.created2025-09-25
dc.date.issued2024
dc.identifier.citationIn: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE QUÍMICA, 47., 2024, Águas de Lindóia. A centralidade da química na educação do cidadão e na inovação científica e tecnológica: anais. São Paulo: SBQ, 2024. p. 128.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1179116-
dc.descriptionThe profile of fatty acids is an important marker for the identity of olive oils. Eleven samples of monovarietal Arbosana Brazilian olive oils were analyzed. Three did not pass the regulation limits, but experimental evidence from other regions points out this may be due to edaphoclimatic variations in plant metabolism, rather than adulteration.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectBrazilian olive oils
dc.subjectFAME
dc.subjectArbosana
dc.subjectIdentity standard for olive oils
dc.titleFatty acids profile of monovarietal Arbosana Brazilian extra virgin olive oils.
dc.typeResumo em anais e proceedings
dc.subject.thesagroAzeite
dc.subject.nalthesaurusExtra-virgin olive oil
dc.description.notes22 a 25 de maio. Ref. BEA.
riaa.ainfo.id1179116
riaa.ainfo.lastupdate2025-09-26
dc.contributor.institutionJULIANNA DOS S. VIANA, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO; JEAN M . P. LOURINHO, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO; NATHALIA S. BRILHANTE, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO; ROSEMAR ANTONIASSI, CTAA; ADELIA FERREIRA DE FARIA MACHADO, CTAA; ALLAN EDUARDO WILHELM, CTAA; HUMBERTO RIBEIRO BIZZO, CTAA.
Appears in Collections:Resumo em anais de congresso (CTAA)

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