Evaluation of phenolic compounds degradation in virgin olive oil during storage and heating

Journal of Food and Nutrition Research

Volumn 48, Issue 1, 2009, Pages 31-41

  Daskalaki, Despina ^a   Kefi, Grigoria ^a   Kotsiou, Kali ^a   Tasioula Margari, Maria ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Heating; Hplc MS; Oxidized phenols; Phenolic compounds degradation; Stability; Storage; Virgin olive oil

Indexed keywords

EID: 63549149928     PISSN: 13368672     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (29)

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