Evolution of Minor Polar Compounds and Antioxidant Capacity during Storage of Bottled Extra Virgin Olive Oil-Reference-Cited by-同舟云学术

Evolution of Minor Polar Compounds and Antioxidant Capacity during Storage of Bottled Extra Virgin Olive Oil

Published:2007-01-25 Issue:4 Volume:55 Page:1315-1320
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Romani Annalisa¹,Lapucci Chiara¹,Cantini Claudio¹,Ieri Francesca¹,Mulinacci Nadia¹,Visioli Francesco¹

Affiliation:

1. Department of Pharmaceutical Science, University of Florence, Sesto Fiorentino (FI), Italy, Trees and Timber Institute, National Research Council, Florence, Italy, and UMR7079, Universitè Paris 6 “Pierre et Marie Curie”, Paris, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf062335r

Reference35 articles.

1. Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives.

2. Olefin oxidation

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