Chemistry of Extra Virgin Olive Oil: Adulteration, Oxidative Stability, and Antioxidants-Reference-Cited by-同舟云学术

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Chemistry of Extra Virgin Olive Oil: Adulteration, Oxidative Stability, and Antioxidants

Published:2010-05-26 Issue:10 Volume:58 Page:5991-6006
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Frankel Edwin N.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf1007677

Cited by 152 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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2. Usefulness of the 1H NMR Multisuppression Approach for the Global Characterization of Monovarietal Extra-Virgin Olive Oils;Foods;2024-07-22

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4. Antioxidant efficiency and oxidizability of mayonnaise by oximetry and isothermal calorimetry;Food Chemistry;2024-02

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