Chemical quality and oxidative stability of extra virgin olive oils from San Juan province (Argentina)

This study provides information about the chemical quality (quality indices, fatty acid profile, total polyphenols (PPs), tocopherols and pigments) and oxidative stability index (OSI) of virgin olive oils of Arbequina, Changlot Real and Coratina cultivars (San Juan province, Argentina). The influenc...

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Veröffentlicht in:	Food research international 2017-10, Vol.100 (Pt 1), p.764-770
Hauptverfasser:	Ceci, Liliana N., Mattar, Susana B., Carelli, Amalia A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Fatty acids Olive oil Oxidative stability Pigments Polyphenols Tocopherols
Online-Zugang:	Volltext
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