Phenolic acid content and sensory properties of two Spanish monovarietal virgin olive oils
Article first published online: 11 MAR 2013
Copyright © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
European Journal of Lipid Science and Technology
Volume 115, Issue 6, pages 621–630, June 2013
How to Cite
Rivas, A., Sanchez-Ortiz, A., Jimenez, B., García-Moyano, J. and Lorenzo, M. L. (2013), Phenolic acid content and sensory properties of two Spanish monovarietal virgin olive oils. Eur. J. Lipid Sci. Technol., 115: 621–630. doi: 10.1002/ejlt.201200371
- Issue published online: 7 JUN 2013
- Article first published online: 11 MAR 2013
- Accepted manuscript online: 30 JAN 2013 03:30AM EST
- Manuscript Accepted: 22 JAN 2013
- Manuscript Revised: 16 JAN 2013
- Manuscript Received: 6 NOV 2012
Options for accessing this content:
- If you are a society or association member and require assistance with obtaining online access instructions please contact our Journal Customer Services team.
- If your institution does not currently subscribe to this content, please recommend the title to your librarian.
- Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
- You can purchase online access to this Article for a 24-hour period (price varies by title)
- If you already have a Wiley Online Library or Wiley InterScience user account: login above and proceed to purchase the article.
- New Users: Please register, then proceed to purchase the article.
Login via OpenAthens
Search for your institution's name below to login via Shibboleth.
Registered Users please login:
- Access your saved publications, articles and searches
- Manage your email alerts, orders and subscriptions
- Change your contact information, including your password
Please register to:
- Save publications, articles and searches
- Get email alerts
- Get all the benefits mentioned below!