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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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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