The phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stability
Hristofor Miho, Juan Moral, M. Ángeles López-González, Concepción M. Díez, Feliciano Priego‐Capote
Topics & Concepts
ChemistryOleuropeinFood scienceOrganolepticAglyconeNutraceuticalExtraction (chemistry)AntioxidantPhenolsOrganic chemistryOlive oilGlycosideEdible Oils Quality and AnalysisSpectroscopy and Chemometric AnalysesPhytochemicals and Antioxidant Activities