Work

The effects of bioactive compounds and fatty acid compositions on the oxidative stability of extra virgin olive oil varieties

Year: 2007

Type: article

Source: ScholarWorks@UMassAmherst (University of Massachusetts Amherst)

Authors: Ok‐Hwan Lee, Young‐Cheul Kim, Kui‐Jin Kim, Youngchan Kim, Boo-Yong Lee

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

Open Access status: closed

OpenAlex ID: W1916489058

FWCI: 0.17

Cites: 2

Cited by: 5

Related to: 10