The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile
A. Castillo-Luna, Inmaculada Criado-Navarro, Carlos A. Ledesma‐Escobar, María Asunción López-Bascón, Feliciano Priego‐Capote
Topics & Concepts
HydroxytyrosolOlive oilPhenolsChemistryFood scienceTyrosolEuropean commissionCatecholDegradation (telecommunications)AntioxidantPolyphenolEuropean unionOrganic chemistryBusinessComputer scienceTelecommunicationsEconomic policyEdible Oils Quality and AnalysisSpectroscopy and Chemometric AnalysesEssential Oils and Antimicrobial Activity