Evolution of phenolic compounds in virgin olive oil during storage-Reference-Cited by-同舟云学术

Evolution of phenolic compounds in virgin olive oil during storage

Published:1997-10 Issue:10 Volume:74 Page:1259-1264
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Cinquanta Luciano¹²,Esti Marco¹,Notte Ennio La¹

Affiliation:

1. ; Department of Agricultural, Food, Environmental and Microbiological Science and Technology; University of Molise; Campobasso 86100 Italy

2. ; Dipartimento di Scienze e Tecnologie Agro-Alimentari, Ambientali e Microbiologiche; Università degli Studi del Molise; via Tiberio 21/A Campobasso 86100 Italy

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference28 articles.

1. Polyphenols Content and Stability of Olive Oils;Vazquez Roncero;Grasas Aceites,1975

2. Relationship Between Polyphenol Content and the Quality and Stability of Virgin Olive Oil;Gutierrez Gonzales-Quijano;Ibid.,1977

3. Phenolic Substances Present in Virgin Olive Oil. Note I: Identification of Phenolic Acids and Their Antioxidant Power;Montedoro;Sci. Tecnol. Aliment.,1972

4. Les Composés Mineurs et les Antioxigénes Naturels de l'Olive et de Son Huile;Perrin;Rev. Franç. Corps Gras,1992

5. Les Polyphénols de l'Huile d'Olive et Leur Influence sur les Caractéristiques de l'Huile;Vazquez Roncero;Ibid.,1978

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