Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage

Author:

Kotsiou Kali,Tasioula-Margari Maria

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Importance and evolution of phenolic compounds in olive during growth and maturation;Amiot;Journal of Agricultural and Food Chemistry,1986

2. Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones;Baccouri;European Journal of Lipid Science and Technology,2007

3. Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade;Bendini;Molecules,2007

4. Stability of the sensory quality of virgin olive oil during storage: An overview;Bendini;Italian Journal of Food Science,2009

5. Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions;Bendini;Journal of Agricultural and Food Chemistry,2006

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