Sterol and alcohol components of seed, pulp and whole olive fruit oils. Their use to characterise olive fruit variety by multivariates-Reference-Cited by-同舟云学术

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Sterol and alcohol components of seed, pulp and whole olive fruit oils. Their use to characterise olive fruit variety by multivariates

Published:2002 Issue:8 Volume:82 Page:854-859
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Ranalli Alfonso,Pollastri Luciano,Contento Stefania,Di Loreto Giuseppina,lannucci Emilia,Lucera Lucia,Russi Francesca

Publisher

Wiley

Subject

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

Reference20 articles.

1. Olive Oil Phenols and Their Potential Effects on Human Health

2. Dietary non-tocopherol antioxidants present in extra virgin olive oil increase the resistance of low density lipoproteins to oxidation in rabbits

3. in Olive Oil Handbook. American Oil Chemists' Society, Champaign, IL, pp 20-35 (1998).

4. Analytical Evaluation of Virgin Olive Oil of First and Second Extraction

5. Quality of virgin olive oil as influenced by origin area.

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