Effects of polyphenol enzymatic-oxidation on the oxidative stability of virgin olive oil : Olive oil: Quality, composition and health benefits

Effects of polyphenol enzymatic-oxidation on the oxidative stability of virgin olive oil : Olive oil: Quality, composition and health benefits

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Veröffentlicht in:Food research international 2013, Vol.54 (2), p.2001-2007
Hauptverfasser: DE LEONARDIS, Antonella, ANGELICO, Ruggero, MACCIOLA, Vincenzo, CEGLIE, Andrea
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Sprache:eng
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Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
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container_end_page 2007
container_issue 2
container_start_page 2001
container_title Food research international
container_volume 54
creator DE LEONARDIS, Antonella
ANGELICO, Ruggero
MACCIOLA, Vincenzo
CEGLIE, Andrea
description
format Article
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ispartof Food research international, 2013, Vol.54 (2), p.2001-2007
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1873-7145
language eng
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source Elsevier ScienceDirect Journals
subjects Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
title Effects of polyphenol enzymatic-oxidation on the oxidative stability of virgin olive oil : Olive oil: Quality, composition and health benefits
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