Effects of olive maturation and stoning on quality indices and antioxidant content of extra virgin oils (cv. Coratina) during storage

Authors :: G. Gambacorta
M. Faccia
M.A. Previtali
S. Pati
E. La Notte
A. Baiano
Source :: Journal of Food Science. April, 2010, Vol. 75 Issue 3, C229-C235
Publication Year :: 2010

Subjects :: Antioxidants -- Chemical properties
Olive oil -- Storage
Olive -- Nutritional aspects
Olive -- Composition
Phenols -- Chemical properties
Business
Food/cooking/nutrition

Tools