Changes Produced in Extra-Virgin Olive Oils from cv. Coratina during a Prolonged Storage Treatment

Czech Journal of Food Sciences

Volumn 32, Issue 1, 2014, Pages 1-9

  Baiano, Antonietta ^a   Terracone, Carmela ^a   Viggiani, Ilaria ^a   Del Nobile, Matteo Alessandro ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Aging; Antioxidant activity; Hydrolysis; Olive oil; Oxidation; Phenolic compounds

Indexed keywords

AGING OF MATERIALS; ANTIOXIDANTS; FOOD STORAGE; HYDROLYSIS; OXIDATION; PHENOLS;

ANTI-OXIDANT ACTIVITIES; EUROPEAN REGULATION; EXTRA VIRGIN OLIVE OIL; LINEAR CORRELATION; OXIDATIVE REACTION; PHENOLIC COMPOUNDS; THREE PHASE SYSTEM; TOCOPHEROL CONTENTS;

OLIVE OIL;

EID: 84894634054     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/79/2013-cjfs     Document Type: Article

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