Fatty Acids and Phenolic Profiles of Extravirgin Olive Oils From Selected Italian Cultivars Introduced in Southwestern Province of Pakistan

Journal of Oleo Science - Japan
doi 10.5650/jos.ess18150
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Japan Oil Chemists' Society

Related search

Geographical Discrimination of Virgin Olive Oils From the Tunisian Coasts by Combining Fatty Acids and Phenolic Acids Profiles Within a Multivariate Analysis

Journal of Oleo Science
MedicineChemistryChemical Engineering
2017English

Characterization of European Virgin Olive Oils Using Fatty Acids

Grasas y Aceites
Organic ChemistryFood Science
1993English

Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils

Molecules
Organic ChemistryMolecular MedicineAnalytical ChemistryTheoretical ChemistryPharmaceutical ScienceMedicineDrug DiscoveryChemistryPhysical
2018English

Italian National Database of Monovarietal Extra Virgin Olive Oils

2013English

Preparation of Dibasic Acids From Fatty Oils (Part 3)

Journal of Oil Chemists' Society, Japan
1953English

Comparison of Fatty Acids, Vitamin E and Physicochemical Properties of Canarium Odontophyllum Miq. (Dabai), Olive and Palm Oils

Journal of Food Composition and Analysis
Food Science
2010English

Physico-Chemical Properties, Fatty Acids Content, Oxidative Stability and Antioxidant Activity of Some Virgin Olive Oil Cultivars

Assiut Journal of Agricultural Sciences
2013English

Extra-Virgin Olive Oils From Nine Italian Regions: An 1H NMR-Chemometric Characterization

Metabolites
BiochemistryEndocrinologyMetabolismMolecular BiologyDiabetes
2019English

Conjugated Fatty Acids of Tragopogon and Calendula Seed Oils

Canadian Journal of Chemistry
Organic ChemistryCatalysisChemistry
1960English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy