Evaluation of the Influence of Thermal Oxidation on the Phenolic Composition and on the Antioxidant Activity of Extra-Virgin Olive Oils

✍ Scribed by Carrasco-Pancorbo, Alegría; Cerretani, Lorenzo; Bendini, Alessandra; Segura-Carretero, Antonio; Lercker, Giovanni; Fernández-Gutiérrez, Alberto

• Book ID: 121858768
• Publisher: American Chemical Society
• Year: 2007
• Tongue: English
• Weight: 136 KB
• Volume: 55
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf070186m