A quantitative study on the phenolic compound, tocopherol and fatty acid contents of monovarietal virgin olive oils produced in the southeast region of Brazil - Concepedia

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A quantitative study on the phenolic compound, tocopherol and fatty acid contents of monovarietal virgin olive oils produced in the southeast region of Brazil

83

Citations

21

References

2014

Year

Cristiano Augusto Ballus, Adriana Dillenburg Meinhart, Francisco Alberto de Souza Campos, Luiz Fernando de Oliveira da Silva, Adelson Francisco de Oliveira, Helena Teixeira Godoy

Food Research International

Food ChemistryPolyphenolicsChemical CompositionPhenolic CompoundPhytochemicalSoutheast RegionFatty Acid Contents

References

	Year	Citations

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