β-Carotene, squalene and waxes determined by chromatographic method in picual extra virgin olive oil obtained by a new cold extraction system

Journal of Food Composition and Analysis

Volumn 23, Issue 7, 2010, Pages 671-676

  Samaniego Sanchez C ^a   Quesada Granados, J J ^a   de la Serrana, H López García ^a   Lopez Martinez M C ^a  

^a UNIVERSITY OF GRANADA   (Spain)

Author keywords

Carotene; Antioxidants; Food analysis; Food composition; Gas and liquid chromatography; Olive oil; Solid phase extraction; Squalene; Waxes

Indexed keywords

EID: 78649966600     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2010.03.010     Document Type: Article

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