NDLI: Changes in Phenolic Content and Antioxidant Activity of Italian Extra-Virgin Olive Oils during Storage

Content Provider	Scilit
Author	Baiano, A. Gambacorta, Giuseppe Terracone, C. Previtali, M. A. Lamacchia, C. Notte, E. La
Copyright Year	2009
Description	Journal: Journal of food science
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2009.01072.x/pdf
Ending Page	C183
Page Count	7
Starting Page	C177
e-ISSN	17503841
DOI	10.1111/j.1750-3841.2009.01072.x
Journal	Journal of food science
Issue Number	2
Volume Number	74
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2009-03-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science Food Science and Technology
Content Type	Text
Resource Type	Article

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Changes in Phenolic Content and Antioxidant Activity of Italian Extra-Virgin Olive Oils during Storage