Quality and Stability of Edible Oils Enriched with Hydrophilic Antioxidants from the Olive Tree: The Role of Enrichment Extracts and Lipid Composition-Reference-Cited by-同舟云学术

Quality and Stability of Edible Oils Enriched with Hydrophilic Antioxidants from the Olive Tree: The Role of Enrichment Extracts and Lipid Composition

Published:2011-10-06 Issue:21 Volume:59 Page:11432-11441
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sánchez de Medina Verónica,Priego-Capote Feliciano,Jiménez-Ot Carlos¹,Luque de Castro Marı́a Dolores

Affiliation:

1. Grupo SOS, Ctra N-IV, Km 388, 14610 Alcolea, Córdoba, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf2020528

Reference30 articles.

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3. Olive oil and health: Summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008

4. Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil

5. Dynamic ultrasound-assisted extraction of oleuropein and related biophenols from olive leaves

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