Evaluation of contribution of micro and macro components to oxidative stability on virgin oils obtained from olives characterized by different health quality

Progress in Nutrition

Volumn 9, Issue 3, 2007, Pages 210-215

  Bendini, Alessandra ^a   Gomez Caravaca A M ^b   Cerretani, L ^a   Del Carlo, M ^c   Segura Carretero, A ^b   Compagnone, D ^c   Cichelli, A ^d   Lercker, G ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF GRANADA   (Spain)

^c UNIVERSITY OF TERAMO   (Italy)

^d UNIVERSITY OF CHIETI   (Italy)

Author keywords

Fatty acids; Olive quality; Oxidative stability; Phenols; Virgin olive oils

Indexed keywords

FATTY ACID; OLIVE OIL; PHENOL;

ANTIOXIDANT ACTIVITY; ARTICLE; ELECTROCHEMISTRY; HYDROLYSIS; LIPID COMPOSITION; NONHUMAN; OXIDATION; OXIDATIVE STRESS;

BACTROCERA OLEAE; OLEACEAE;

EID: 39049138436     PISSN: 11298723     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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