Looking for Minor Phenolic Compounds in Extra Virgin Olive Oils Using Neutron and Raman Spectroscopies

Extra virgin olive oil (EVOO) is defined as a functional food as it contains numerous phenolic components with well-recognized health-beneficial properties, such as high antioxidant and anti-inflammatory capacity. These characteristics depend on their structural/conformational behavior, which is lar...

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Detalles Bibliográficos
Autores principales: Senesi, Roberto, Andreani, Carla, Baglioni, Piero, Batista de Carvalho, Luis A. E., Licoccia, Silvia, Marques, Maria P. M., Moretti, Giulia, Noce, Annalisa, Paolesse, Roberto, Parker, Stewart F., Preziosi, Enrico, Romanelli, Giovanni, Romani, Annalisa, Di Daniele, Nicola
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8145310/
https://www.ncbi.nlm.nih.gov/pubmed/33922163
http://dx.doi.org/10.3390/antiox10050643

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8145310/
https://www.ncbi.nlm.nih.gov/pubmed/33922163
http://dx.doi.org/10.3390/antiox10050643

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