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Antioxidant activity of new phenolic compounds extracted from virgin olive oil and their interaction with alfa-tocopherol and beta-carotene

1996

Servili, M. | Baldioli, M. | Miniati, E. | Montedoro, G.F. (Perugia Univ. (Italy). Istituto di Industrie Agrarie)

AGROVOC Keywords
aceite de oliva acide gras acidi grassi antiossidanti antioxidantes antioxidants antioxydant carotenoide carotenoides carotenoidi carotenoids composti fenolici daylight fatty acids huile d'olive keeping quality luce del giorno olio d'oliva olive oil ossidazione oxidation oxydation phenolic compounds serbevolezza sinergismo synergie synergism tocoferoles tocoferoli tocopherol tocopherols
Bibliographic information
Volume 73 Issue 2 ISSN 0035-6808
Pagination
pp. 55-59
Other Subjects
Aptitud para la conservacion; Compuestos fenolicos; Compose phenolique; Aptitude a la conservation; Oxidacion; Lumiere du jour; Luz del dia; Acidos grasos
Language
English
Note
Summaries (En, It)
1 table; 6 graphs; 22 ref.
Type
Conference; Numerical Data; Summary
Conference
9. World congress of food science and technology, Budapest (Hungary), 30 Jul - 4 Aug 1995
1996-08-15
AGRIS AP
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