Effect of Various Compounds on Virgin Olive Oil Stability Measured by Rancimat
Author:
Affiliation:
1. Instituto de la Grasa, Avenida Padre García Tejero 4, E-41012 Sevilla, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9812230
Reference33 articles.
1. GC-MS Evaluation of Phenolic Compounds in Virgin Olive Oil
2. Authentication of European Virgin Olive Oils by Their Chemical Compounds, Sensory Attributes, and Consumers' Attitudes
3. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil
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