α-Tocopherol Content of Greek Virgin Olive Oils
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/jf990993o
Reference27 articles.
1. The tocopherol content of greek olive oils
2. Food Chemistry
3. Effects of Talc Addition and Operating Mode on the Quality and Oxidative Stability of Virgin Olive Oils Obtained by Centrifugation
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