Phenolic compounds and quality parameters of family farming versus protected designation of origin (PDO) extra-virgin olive oils

Journal of Food Composition and Analysis

Volumn 43, Issue , 2015, Pages 75-81

  Antonini, Elena ^a   Farina, Alfonso ^a   Leone, Alessandra ^a   Mazzara, Elisabetta ^a   Urbani, Stefania ^b   Selvaggini, Roberto ^b   Servili, Maurizio ^b   Ninfali, Paolino ^a  

^a UNIVERSITY OF URBINO   (Italy)

^b UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Biodiversity and sustainable agriculture; EU health claim; Extra virgin olive oil; Family Farming; Folin Ciocalteu reagent; Food composition; Food regulatory issues and nutrition; HPLC assay; Lignans; Phenolic alcohols; Protected designation of origin; Secoiridoids

Indexed keywords

EID: 84930640436     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2015.04.015     Document Type: Article

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