Chemical quality and oxidative stability of extra virgin olive oils from San Juan province (Argentina)

Food Research International

Volumn 100, Issue , 2017, Pages 764-770

  Ceci, Liliana N ^a   Mattar, Susana B ^b   Carelli, Amalia A ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b Universidad Catolica de Cuyo   (Argentina)

Author keywords

Fatty acids; Olive oil; Oxidative stability; Pigments; Polyphenols; Tocopherols

Indexed keywords

CHEMICAL STABILITY; HARVESTING; LINOLEIC ACID; OLIVE OIL; OXIDATION RESISTANCE; PIGMENTS; STABILITY;

EXTRA VIRGIN OLIVE OIL; FATTY ACID PROFILES; NUTRITIONAL QUALITIES; OXIDATIVE STABILITY; OXIDATIVE STABILITY INDEX; POLYPHENOLS; TOCOPHEROLS; TOTAL POLYPHENOLS;

FATTY ACIDS;

FATTY ACID; OLIVE OIL; PHENOL DERIVATIVE; TOCOPHEROL;

ARGENTINA; CHEMISTRY; OXIDATION REDUCTION REACTION; SPECTROPHOTOMETRY;

ARGENTINA; FATTY ACIDS; OLIVE OIL; OXIDATION-REDUCTION; PHENOLS; SPECTROPHOTOMETRY; TOCOPHEROLS;

EID: 85027120973     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.07.074     Document Type: Article

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