Monitoring oxidative stability and phenolic compounds composition of myrtle-enriched extra virgin olive during heating treatment by flame, oven and microwave using reversed phase dispersive liquid–liquid microextraction (RP-DLLME)-HPLC-DAD-FLD method-Reference-Cited by-同舟云学术

Monitoring oxidative stability and phenolic compounds composition of myrtle-enriched extra virgin olive during heating treatment by flame, oven and microwave using reversed phase dispersive liquid–liquid microextraction (RP-DLLME)-HPLC-DAD-FLD method

Published:2015-03 Issue: Volume:65 Page:303-314
ISSN:0926-6690
Container-title:Industrial Crops and Products
language:en
Short-container-title:Industrial Crops and Products

Author:

Dairi S.,Galeano-Díaz T.,Acedo-Valenzuela M.I.,Godoy-Caballero M.P.,Dahmoune F.,Remini H.,Madani K.

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference35 articles.

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4. Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade Alessandra;Bendini;Molecules,2007

5. Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil;Bengana;Food Res. Int.,2013

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