Contribution of polyphenols to the oxidative stability of virgin olive oil
Version of Record online: 22 OCT 2001
© 2001 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 81, Issue 15, pages 1463–1470, December 2001
How to Cite
Gutiérrez, F., Arnaud, T. and Garrido, A. (2001), Contribution of polyphenols to the oxidative stability of virgin olive oil. J. Sci. Food Agric., 81: 1463–1470. doi: 10.1002/jsfa.958
- Issue online: 22 OCT 2001
- Version of Record online: 22 OCT 2001
- Manuscript Accepted: 6 AUG 2001
- Manuscript Received: 12 JUL 2001
- INIA. Grant Number: CA0978-006
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