Erratum: Quality characteristics and antioxidants of Mavrolia cv. virgin olive oil (JAOCS, Journal of the American Oil Chemists' Society DOI: 10.1007/s11746-011-1916-7);Quality characteristics and antioxidants of Mavrolia cv. virgin olive oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 89, Issue 2, 2012, Pages 253-259

  Anastasopoulos, Efstathios ^a   Kalogeropoulos, Nick ^a   Kaliora, Andriana C ^a   Falirea, Ageliki ^a   Kamvissis, Vassilis N ^b   Andrikopoulos, Nikolaos K ^a  

^a HAROKOPIO UNIVERSITY   (Greece)

^b Analytical Laboratory Department   (Greece)

Author keywords

Extra virgin olive oil; Fatty acids; Mavrolia cv.; Oxidative stability; Polyphenols; Squalene; Sterols; Terpenic acids

Indexed keywords

ANTIOXIDANTS; FATTY ACIDS; POLYUNSATURATED FATTY ACIDS;

EXTRA VIRGIN OLIVE OIL; MAVROLIA CV; OXIDATIVE STABILITY; POLYPHENOLS; SQUALENE; STEROLS; TERPENIC ACIDS;

OLIVE OIL;

JUGLANS; OLEA EUROPAEA;

EID: 84861738356     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-011-1991-9     Document Type: Erratum

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