Polyphenols and quality of virgin olive oil in retrospect

Italian Journal of Food Science

Volumn 10, Issue 2, 1998, Pages 99-116

  Tsimidou, M ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Bitterness; Hydroxytyrosol; Oleuropein; Oxidative stability; Polyphenols; Virgin olive oil

Indexed keywords

EID: 0032377933     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (97)

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