(Q57703737)

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Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction

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Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction (English)

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hydroxytyrosol acetate

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José-Ramón Morelló

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Marı́a-José Motilva

series ordinal

2

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Marı́a-Jesús Tovar

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3

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Marı́a-Paz Romero

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4

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publication date

May 2004

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published in

Food Chemistry

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volume

85

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page(s)

357-364

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issue

3

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Identifiers

DOI

10.1016/J.FOODCHEM.2003.07.012

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(Q57703737)

Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction

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