Dependence of fatty-acid composition of edible oils on their enrichment in olive phenolsx

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 7, 2009, Pages 2797-2802

  Girón, María Victoria ^a   Ruiz Jiménez, José ^a   De Castro, María Dolores Luque ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Alperujo; Distribution factor; Edible oil enrichment; Microwave assisted extraction; Olive phenols

Indexed keywords

FATTY ACID; OLIVE OIL; PHENOL DERIVATIVE; PLANT EXTRACT; UNSATURATED FATTY ACID; VEGETABLE OIL;

ARTICLE; CHEMISTRY; DIET SUPPLEMENTATION; FRUIT; INDUSTRIAL WASTE; OLIVE TREE;

FATTY ACIDS; FATTY ACIDS, UNSATURATED; FOOD, FORTIFIED; FRUIT; INDUSTRIAL WASTE; OLEA; PHENOLS; PLANT EXTRACTS; PLANT OILS;

HELIANTHUS; OLEACEAE;

EID: 64549146244     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803455f     Document Type: Article

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