Relationship of quality parameters, antioxidant capacity and total phenolic content of EVOO with ripening state and olive variety
Beatriz Navajas-Porras, Sergio Pérez-Burillo, Jesús Morales-Pérez, José Ángel Rufián‐Henares, Silvia Pastoriza
Topics & Concepts
Antioxidant capacityRipeningFood scienceChemistryAntioxidantOrganic chemistryPhytochemicals and Antioxidant ActivitiesEdible Oils Quality and AnalysisAntioxidant Activity and Oxidative Stress