Rate of Degradation of α-Tocopherol, Squalene, Phenolics, and Polyunsaturated Fatty Acids in Olive Oil during Different Storage Conditions-Reference-Cited by-同舟云学术

Rate of Degradation of α-Tocopherol, Squalene, Phenolics, and Polyunsaturated Fatty Acids in Olive Oil during Different Storage Conditions

Published:2002-08-30 Issue:20 Volume:50 Page:5566-5570
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rastrelli Luca¹,Passi Siro¹,Ippolito Ferdinando¹,Vacca Giovanni¹,De Simone Francesco¹

Affiliation:

1. Dipartimento di Scienze Farmaceutiche, Università degli Studi di Salerno, Via Ponte don Melillo, 84084 Fisciano (SA), Italy, and Istituto Dermopatico dell'Immacolata (IDI, IRCCS), Via Castelli Romani 83, 00040 Pomezia (Roma), Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf011063j

Reference24 articles.

1. Contribution of α-tocopherol to olive oil stability

2. Polyphenols in olive oils

3. Phenolic Compounds in Spanish Olive Oils

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