Evaluation of a numerical method to predict the polyphenols content in monovarietal olive oils

Food Chemistry

Volumn 102, Issue 3, 2007, Pages 976-983

  Matos, Luis Carlos ^a,b   Pereira, José A ^c   Andrade, Paula B ^b   Seabra, Rosa M ^b   Oliveira, M Beatriz P P ^a  

^a Campus Universitário de Santiago   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

Author keywords

Oxidation kinetics; Oxidative stability; Polyphenols; Ripening; Virgin olive oil

Indexed keywords

OLIVE OIL;

ANALYTIC METHOD; ARTICLE; COLORIMETRY; CORRELATION COEFFICIENT; CULTIVAR; EXTRACTION; FOOD ANALYSIS; FOOD COMPOSITION; FRUIT RIPENING; MATHEMATICAL ANALYSIS; OXIDATION; PORTUGAL; PREDICTION; STATISTICAL ANALYSIS;

OLEACEAE;

EID: 33846247041     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.04.026     Document Type: Article

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