Chemical composition of virgin olive oils according to the ripening in olives-Reference-Cited by-同舟云学术

Chemical composition of virgin olive oils according to the ripening in olives

Published:2013-12 Issue:3 Volume:141 Page:2575-2581
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fuentes de Mendoza Manuel,De Miguel Gordillo Concepción,Marín Expóxito Julia,Sánchez Casas Jacinto,Martínez Cano Manuel,Martín Vertedor Daniel,Franco Baltasar Ma Nieves

Funder

Consejería de Educación, Ciencia y Tecnología of the Junta de Extremadura

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

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3. Influence of ripening process on the natural antioxidant content of Hojiblanca virgin olive oils;Beltran;Food Chemistry,2005

4. Effect of growing area on pigment and phenolic fractions of virgin olive oils of the Arbequina variety in Spain;Criado;Journal of American Oil Chemists’ Society,2004

5. Quantification of free and esterified sterols in Portuguese olive oils by solid-phase extraction and gas chromatography–mass spectrometry;Cunha;Journal of Chromatography A,2006

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