Effects of heating on virgin olive oils and their blends: Focus on modifications of phenolic fraction

  1. Valli, E.
  2. Bendini, A.
  3. Cerretani, L.
  4. Fu, S.
  5. Segura-Carretero, A.
  6. Cremonini, M.A.
Journal:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561,  1520-5118

Year of publication: 2010

Volume: 58

Issue: 14

Pages: 8158-8166

Type: Article

DOI: 10.1021/JF1009582 GOOGLE SCHOLAR
Data source: Scopus