Antique Traditional Practice: Phenolic Profile of Virgin Olive Oil Obtained from Fruits Stored in Seawater.

Toric, Jelena; Barbaric, Monika; Ursic, Stanko; Jakobusic Brala, Cvijeta; Karkovic Markovic, Ana; Zebic Avdicevic, Maja; Bencic, Dani

Toric, Jelena; Barbaric, Monika; Ursic, Stanko; Jakobusic Brala, Cvijeta; Karkovic Markovic, Ana; Zebic Avdicevic, Maja; Bencic, Dani.

Afiliación

Toric J; Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovacica 1, 10000 Zagreb, Croatia.
Barbaric M; Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovacica 1, 10000 Zagreb, Croatia.
Ursic S; Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovacica 1, 10000 Zagreb, Croatia.
Jakobusic Brala C; Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovacica 1, 10000 Zagreb, Croatia.
Karkovic Markovic A; Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovacica 1, 10000 Zagreb, Croatia.
Zebic Avdicevic M; Faculty of Mechanical Engineering and Naval Architecture, University of Zagreb, Ivana Lucica 5, 10000 Zagreb, Croatia.
Bencic D; Faculty of Agriculture, University of Zagreb, Svetosimunska cesta 25, 10000 Zagreb, Croatia.

Foods ; 9(10)2020 Sep 23.

Article en En | MEDLINE | ID: mdl-32977641

Palabras clave

HPLC analysis; olive oil; phenolic compounds; seawater

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2020 Tipo del documento: Article País de afiliación: Croacia