Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil

European Food Research and Technology

Volumn 214, Issue 4, 2002, Pages 294-298

  Koski, Anna ^a   Psomiadou, Eleni ^a   Tsimidou, Maria ^b   Hopia, Anu ^a   Kefalas, Panos ^a   Wähälä, Kristiina ^b   Heinonen, Marina ^a,c  

^a UNIVERSITY OF HELSINKI   (Finland)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^c MEDITERRANEAN AGRONOMIC INSTITUTE OF CHANIA   (Greece)

Author keywords

Cold pressed rapeseed oil; Oxidative stability; Phenolic compounds; Virgin olive oil

Indexed keywords

EID: 0242487428     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-001-0479-5     Document Type: Article

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