Changes in antioxidant concentration of virgin olive oil during thermal oxidation
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference24 articles.
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3. Phenolic compounds in Spanish olive oils;Brenes;Journal of Agriculture and Food Chemistry,1999
4. Phenolic compounds of virgin olive oil: influence of paste preparation techniques;Caponio;Food Chemistry,1999
5. Phenolic compounds in virgin olive oil: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life;Caponio;European Food Research Technology,2001
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