Phenolic compounds and stability of virgin olive oil—Part I
- 31 December 1992
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 45 (2), 141-144
- https://doi.org/10.1016/0308-8146(92)90025-w
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Determination of phenolic compounds in virgin olive oil by reversed-phase HPLC with emphasis on UV detectionFood Chemistry, 1992
- Antioxidant effect of natural phenols on olive oilJournal of Oil & Fat Industries, 1991
- Polyphenols in olive oilsJournal of Oil & Fat Industries, 1981
- The phenolic constituents of Prunus domestica. I.—The quantitative analysis of phenolic constituentsJournal of the Science of Food and Agriculture, 1959