Work

Biological Properties of Olive Oil Phytochemicals

Year: 2002

Type: article

Source: Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408690290825529

Authors: Francesco Visioli, Claudio Galli

Institution: University of Milan

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Good health and well-being

Open Access status: closed

OpenAlex ID: W2172245458

FWCI: 7.97

Cites: 66

Cited by: 373

Related to: 10