Contribution of the Phenolic Fraction to the Antioxidant Activity and Oxidative Stability of Olive Oil-Reference-Cited by-同舟云学术

Contribution of the Phenolic Fraction to the Antioxidant Activity and Oxidative Stability of Olive Oil

Published:2004-05-25 Issue:13 Volume:52 Page:4072-4079
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Del Carlo M.¹,Sacchetti G.¹,Di Mattia C.¹,Compagnone D.¹,Mastrocola D.¹,Liberatore L.¹,Cichelli A.¹

Affiliation:

1. Department of Food Science, University of Teramo, Via Carlo R. Lerici 1, Mosciano Stazione, 64023 Teramo, Italy, and Department of Science, University G. D'Annunzio of Chieti and Pescara, Viale Pindaro 42, 65127 Pescara, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049806z

Reference53 articles.

1. Assessment of potential prooxidant and antioxidant actions

2. Effect of Various Compounds on Virgin Olive Oil Stability Measured by Rancimat

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