Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency-Reference-Cited by-同舟云学术

Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency

Published:2016-02-06 Issue:1 Volume:71 Page:81-87
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Clodoveo Maria Lisa,Dipalmo Tiziana,Crupi Pasquale,Durante Viviana,Pesce Vito,Maiellaro Isabella,Lovece Angelo,Mercurio Annalisa,Laghezza Antonio,Corbo Filomena,Franchini Carlo

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-016-0528-7.pdf

Reference35 articles.

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3. Singh G, Kawatra A, Sehgal S (2001) Nutritional composition of selected green leafy vegetables, herbs and carrots. Plant Foods Hum Nutr 56(4):359–364

4. Rosato A, Piarulli M, Corbo F, Muraglia M, Carone A, Vitali ME, Vitali C (2010) In vitro synergistic action of certain combinations of gentamicin and essential oils. Curr Med Chem 17(28):3289–3295

5. Pereira MP, Tavano OL (2014) Use of different spices as potential natural antioxidant additives on cooked beans (Phaseolus vulgaris). Increase of DPPH radical scavenging activity and total phenolic content. Plant Foods Hum Nutr 69(4):337–343

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