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Effects of Conventional Heating on the Stability of Major Olive Oil Phenolic Compounds by Tandem Mass Spectrometry and Isotope Dilution Assay

The quality of olive oils is sensorially tested by accurate and well established methods. It enables the classification of the pressed oils into the classes of extra virgin oil, virgin oil and lampant oil. Nonetheless, it would be convenient to have analytical methods for screening oils or supportin...

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Detalles Bibliográficos
Autores principales:	Attya, Mohamed, Benabdelkamel, Hicham, Perri, Enzo, Russo, Anna, Sindona, Giovanni
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2010
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6259580/ https://www.ncbi.nlm.nih.gov/pubmed/21124271 http://dx.doi.org/10.3390/molecules15128734

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