Comparative Study of Bioactive Constituents in Turkish Olive Oils by LC-ESI/MS/MS
Author:
Funder
Scientific and Technical Research Council of Turkey (TUBITAK)
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2014.968788
Reference48 articles.
1. Olive Oil
2. Analytical evaluation of two monovarietal virgin olive oils cultivated in the south of Tunisia: Jemri-Bouchouka and Chemlali-Tataouin cultivars
3. Using Lipid Profiles for the Characterization of Turkish Monocultivar Olive Oils Produced by Different Systems
4. Oxidative and Antiradical Stabilities of Two Important Virgin Olive Oils from Ayvalik and Memecik Olive Cultivars in Turkey
5. Radical Scavenging, Total Antioxidant Capacity, and Antiproliferative Activity of Phenolic Extracts from Extra Virgin Olive Oil by Cultivar ‘Frantoio’
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