Influence of Thermal Treatments Simulating Cooking Processes on the Polyphenol Content in Virgin Olive Oil
Author:
Affiliation:
1. Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, 41012 Sevilla, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf020506w
Reference35 articles.
1. Olive Oil Phenols and Their Potential Effects on Human Health
2. Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives.
3. Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil
4. Acid Hydrolysis of Secoiridoid Aglycons during Storage of Virgin Olive Oil
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