Phenolic profile of virgin olive oils with and without sensory defects: Oils with non‐oxidative defects exhibit a considerable concentration of phenols-Reference-Cited by-同舟云学术

Phenolic profile of virgin olive oils with and without sensory defects: Oils with non‐oxidative defects exhibit a considerable concentration of phenols

Published:2015-05-19 Issue:2 Volume:118 Page:299-307
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Aparicio‐Ruiz Ramón¹,García‐González Diego L.²,Oliver‐Pozo Celia²,Tena Noelia²,Morales María T.¹,Aparicio Ramón²

Affiliation:

1. Department of Analytical ChemistryUniversidad De SevillaSevillaSpain

2. Instituto De La Grasa (CSIC)Campus Universidad Pablo de OlavideSevillaSpain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201400337

Reference28 articles.

1. Regulation (EEC) No 61/2011 on the characteristics of olive oil and olive‐residue oil and on the relevant methods of analysis;European Comunities (EC);Off. J. Eur. Union,2011

2. International Olive Council (IOC) (2013) Document COI/T.15/Doc. No. 3/Rev. 7. Trade standard applying to olive oils and olive‐pomace oils Madrid.

3. Olive Oil

4. Olive Oil as a Functional Food: Nutritional and Health Benefits

5. Commision Regulation (EU) No 432/2012 establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children's development and health;European Comunities (EC);Off. J. Eur. Union,2012

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