Comparative Study of Virgin Olive Oil Behavior under Rancimat Accelerated Oxidation Conditions and Long-Term Room Temperature Storage-Reference-Cited by-同舟云学术

Comparative Study of Virgin Olive Oil Behavior under Rancimat Accelerated Oxidation Conditions and Long-Term Room Temperature Storage

Published:2007-09-01 Issue:20 Volume:55 Page:8231-8236
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mancebo-Campos Vanessa¹,Salvador María Desamparados¹,Fregapane Giuseppe¹

Affiliation:

1. Departamento de Química Analítica y Tecnología de Alimentos, Facultad de Químicas, Universidad de Castilla-La Mancha, Avenida Camilo José Cela 10, 13071 Ciudad Real, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf070915y

Reference30 articles.

1. Relationships between Oxidative Stability, Triacylglycerol Composition, and Antioxidant Content in Olive Oil Matrices

2. On the importance of total polar phenols to monitor the stability of Greek virgin olive oil

3. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil

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