Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgin olive oils (Olea Europea L.) and correlations with oxidative stability-Reference-Cited by-同舟云学术

Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgin olive oils (Olea Europea L.) and correlations with oxidative stability

Published:2007-03 Issue:1 Volume:112 Page:108-119
ISSN:0304-4238
Container-title:Scientia Horticulturae
language:en
Short-container-title:Scientia Horticulturae

Author:

Tura Debora,Gigliotti Carmen,Pedò Stefano,Failla Osvaldo,Bassi Daniele,Serraiocco Arnaldo

Publisher

Elsevier BV

Subject

Horticulture

Reference35 articles.

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3. Bassi, D., Failla, O., Pedò, S., Tura, D., Mariani, L., Minelli, R., Geuna, F., Gigliotti, C., 2003. The olive cultivars in Lombardy: agronomic properties and oil characteristics (in Italian). Quaderni della ricerca n. 25, Regione Lombardia, Italy, http://www.agricoltura.regione.lombardia.it/sito/tmpl_action.asp?DocumentoId=12928SezioneId=2812000000&action=Documento.

4. Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life;Caponio;Eur. Food Res. Tech.,2001

5. Some nutritional benefits of virgin olive oil;Ciappellano;Grasas Aceites,1994

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