Work

Influence of Thermal Treatments Simulating Cooking Processes on the Polyphenol Content in Virgin Olive Oil

Year: 2002

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf020506w

Authors: Manuel Brenes, Aranzazu García, M. Carmen Dobarganes, Joaquín Velasco, Concepción Romero

Institution: Instituto de la Grasa

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1968827170

FWCI: 2.813

Cites: 23

Cited by: 186

Related to: 10