Simultaneous HPLC Determination of Tocopherols, Carotenoids, and Chlorophylls for Monitoring Their Effect on Virgin Olive Oil Oxidation
Author:
Affiliation:
1. Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, 54006 Thessaloniki, Greece
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf980250n
Reference46 articles.
1. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil
2. Contribution of α-tocopherol to olive oil stability
3. Separation of chlorophyll compounds and their polar derivatives by high-performance liquid chromatography
4. Machines for olive paste preparation producing quality virgin olive oil
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