Author:
Baccouri Olfa,Guerfel Mokhtar,Baccouri Bechir,Cerretani Lorenzo,Bendini Alessandra,Lercker Giovanni,Zarrouk Mokhtar,Daoud Ben Miled Douja
Subject
General Medicine,Food Science,Analytical Chemistry
Reference49 articles.
1. Natural antioxidant composition as correlated to stability of some Tunisian virgin olive oils;Abaza;Rivista Italiana delle Sostanze Grasse,2005
2. The influence of olive paste preparation techniques on the quality of olive oil. II. Evolution of phenolic substances and some quality parameters referred to the ripening of drupes in virgin olive oil from the Coratina cv.;Allogio;Rivista Italiana delle Sostanze Grasse,1997
3. Importance and evolution of phenolic compounds in olive during growth and maturation;Amiot;Journal of Agricultural and Food Chemistry,1986
4. Effect of various compounds on virgin olive oil stability measured by Rancimat;Aparicio;Journal of Agricultural and Food Chemistry,1999
5. Effect of irrigation to olive trees (Olea europaea L.) on phenolic compounds transfer during olive oil extraction;Artajo;European Journal of Lipid Science and Technology,2006
Cited by
208 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献