Effect of olive ripeness on chemical properties and phenolic composition of chétoui virgin olive oil-Reference-Cited by-同舟云学术

Effect of olive ripeness on chemical properties and phenolic composition of chétoui virgin olive oil

Published:2009-11-06 Issue:2 Volume:90 Page:199-204
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Youssef Nabil Ben,Zarrouk Wissem,Carrasco-Pancorbo Alegría,Ouni Youssef,Segura-Carretero Antonio,Fernández-Gutiérrez Alberto,Daoud Douja,Zarrouk Mokhtar

Funder

Scientific Research and Technology

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.3784/fullpdf

Reference37 articles.

1. Role of minor constituents in the photoxidation of virgin olive oil;Rahmani;J Am Oil Chem Soc,1998

2. Olive oil as a functional food: Epidemiology and nutritional approaches;Stark;Nutr Rev,2002

3. Effect of ingestion of virgin olive oil on human low-density lipoprotein composition;Gimeno;Eur J Clin Nutr,2002

4. International conference on the healthy effect of virgin olive oil;Perez-Jimenez;Eur J Clin Invest,2005

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