Changes during storage of quality parameters and in vitro antioxidant activity of extra virgin monovarietal oils obtained with two extraction technologies-Reference-Cited by-同舟云学术

Changes during storage of quality parameters and in vitro antioxidant activity of extra virgin monovarietal oils obtained with two extraction technologies

Published:2012-10 Issue:3 Volume:134 Page:1542-1548
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fadda C.,Del Caro A.,Sanguinetti A.M.,Urgeghe P.P.,Vacca V.,Arca P.P.,Piga A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Changes in phenolic content and antioxidant activity of italian extra-virgin olive oils during storage;Baiano;Journal of Food Science,2009

5. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil;Baldioli;Journal of the American Oil Chemists Society,1996

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