Application of Dispersive Liquid–Liquid Aerosol Phase Extraction to the Analysis of Total and Individual Phenolic Compounds in Fried Extra Virgin Olive Oils
Author:
Affiliation:
1. Department of Analytical Chemistry, Nutrition and Food Sciences, P.O. Box 99, 03080 Alicante, Spain
Funder
Ministerio de Ciencia, Innovaci?n y Universidades
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c02634
Reference31 articles.
1. Olive Cultivars in Spain
2. Food and Agriculture Organization of the United Nations. FAOSTAT database, https://www.fao.org/faostat/en/#home (accessed 15 December, 2022).
3. Commission Implementing Regulation (EU) No. 357/2012 Amending Implementing Regulation (EU) No. 29/2012 on Marketing Standards for Olive Oil.
4. Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation
5. A validated method for the determination of selected phenolics in olive oil using high-performance liquid chromatography with coulometric electrochemical detection and a fused-core column
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