The antioxidant capacity and oxidative stability of virgin olive oil enriched with phospholipids-Reference-Cited by-同舟云学术

The antioxidant capacity and oxidative stability of virgin olive oil enriched with phospholipids

Published:2008-11 Issue:1 Volume:111 Page:121-126
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Koprivnjak Olivera,Škevin Dubravka,Valić Srećko,Majetić Valerija,Petričević Sandra,Ljubenkov Ivica

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference21 articles.

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2. EC Regulation No. 2568 on the characteristics of olive and olive-pomace oils and on their analytical methods;EC;Official Journal of the European Communities,1991

3. Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2,2-diphenyl-1-picrylhydrazyl radical;Espin;Journal of Agricultural and Food Chemistry,2000

4. Evaluation of bitter taste in virgin olive oil;Gutiérrez Rosales;Journal of the American Oil Chemists Society,1992

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