Work

Phenolic compounds and stability of virgin olive oil—Part I

Year: 1992

Type: article

Source: Food Chemistry

DOI: 10.1016/0308-8146(92)90025-w

Authors: Maria Tsimidou, George Papadopoulos, Dimitrios Boskou

Institution: Aristotle University of Thessaloniki

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

Open Access status: closed

OpenAlex ID: W1996566044

FWCI: 0.958

Cites: 5

Cited by: 187

Related to: 10