Oxidative stability of olive oil and its polyphenolic compounds after boiling vegetable process
The changes in the stability and phenolic content of an extra-virgin olive oil and an olive oil following boiling operation in the presence of vegetables have been studied. After the boiling process, none of the olive oil samples was oxidized, independently of the olive oil quality used. However, in...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2010
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| Texto completo: | https://hdl.handle.net/10216/97189 |
| País: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/97189 |