The effects of bioactive compounds and fatty acid compositions on the oxidative stability of extra virgin olive oil varieties

Food Science and Biotechnology

Volumn 16, Issue 3, 2007, Pages 415-420

  Lee, Ok Hwan ^a   Kim, Young Cheul ^a   Kim, Kui Jin ^b   Kim, Young Chan ^c   Lee, Boo Yong ^b  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b CHA University   (South Korea)

^c Korea Food Research Institute   (South Korea)

Author keywords

Bioactive component; Olive oil cultivar; Olive oil grade; Oxidation stability; Polyphenols compound

Indexed keywords

EID: 49749145315     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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