Relationship of quality parameters, antioxidant capacity and total phenolic content of EVOO with ripening state and olive variety

Published 2020 View Full Article

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Title
Relationship of quality parameters, antioxidant capacity and total phenolic content of EVOO with ripening state and olive variety
Authors
Keywords
Olive oil, Antioxidant capacity, Polyphenols, Harvest, In vitro, digestion, In vitro, fermentation
Journal
FOOD CHEMISTRY
Volume 325, Issue -, Pages 126926
Publisher
Elsevier BV
Online
2020-04-28
DOI
10.1016/j.foodchem.2020.126926

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