The effect of citric acid on the phenolic contents of olive oil

Food Chemistry

Volumn 116, Issue 3, 2009, Pages 617-623

  Aliakbarian, Bahar ^a   Dehghani, Fariba ^b   Perego, Patrizia ^a  

^a UNIVERSITY OF GENOA   (Italy)

^b UNIVERSITY OF SYDNEY   (Australia)

Author keywords

Antioxidant power; Citric acid; Olive oil; Phenolics; Response surface methodology

Indexed keywords

CITRIC ACID; OLIVE OIL; PHENOL DERIVATIVE; POLYPHENOL;

ANTIOXIDANT ACTIVITY; AQUEOUS SOLUTION; ARTICLE; ITALY; METHODOLOGY; NONHUMAN; OLIVE; RESPONSE SURFACE METHOD; SPECTROPHOTOMETER; WASTE WATER; WATER SAMPLING;

EID: 67349207373     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.02.077     Document Type: Article

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