α-Tocopherol, β-carotene, lutein, squalene and secoiridoids in seven monocultivar Italian extra-virgin olive oils
Author:
Affiliation:
1. Food and Nutrition Research Center – Council for Agricultural Research and Economics, Rome, Italy
Funder
Ministero delle Politiche Agricole Alimentari e Forestali
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/09637486.2016.1265099
Reference40 articles.
1. Quantity and quality of secoiridoids and lignans in extra virgin olive oils: the effect of two- and three-way decanters on Leccino and Raggiola olive cultivars
2. Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening
3. Squalene in virgin olive oil: Screening of variability in olive cultivars
4. Chemistry and Health of Olive Oil Phenolics
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