|
|
[ 0.00, 0.10 ) |
0.00 mg/100 g FW
|
Virgin olive oil, 2002/2003, 21/1 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.00 mg/100 g FW
|
Virgin olive oil, 2002/2003, 8/1 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.00 mg/100 g FW
|
Virgin olive oil, 2002/2003, 17/12 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.00 mg/100 g FW
|
Virgin olive oil, 2002/2003, 10/12 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.00 mg/100 g FW
|
Virgin olive oil, 2002/2003, 3/12 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.00 mg/100 g FW
|
Virgin olive oil, 2002/2003, 22/1 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.00 mg/100 g FW
|
Virgin olive oil, 2002/2003, 8/1 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.00 mg/100 g FW
|
Virgin olive oil, 2002/2003, 28/12 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.00 mg/100 g FW
|
Virgin olive oil, mill 3, 12 months storage, last harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
0.00 mg/100 g FW
|
Virgin olive oil, mill 3, 12 months storage, first harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
0.00 mg/100 g FW
|
Virgin olive oil, mill 3, fresh, first harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
0.00 mg/100 g FW
|
Virgin olive oil, mill 2, 12 months storage, last harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
0.00 mg/100 g FW
|
Virgin olive oil, mill 1, 12 months storage, last harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
0.00 mg/100 g FW
|
Virgin olive oil, mill 1, 12 months storage, first harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
0.00 mg/100 g FW
|
Virgin olive oil, mill 1, fresh, first harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
1.00e-03 mg/100 g FW
|
Virgin olive oil, mill 3, fresh, last harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
2.00e-03 mg/100 g FW
|
Virgin olive oil, mill 1, fresh, last harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
3.39e-03 mg/100 g FW
|
Virgin olive oil, Cornicabra |
Gomez-Alonso S., et al (2002) Phenolic compounds profile of Cornicabra.... Journal of Agricultural and Food Chemistry 50:6812-6817 PubMed (25476327) |
|
5.00e-03 mg/100 g FW
|
Virgin olive oil, non-irrigated trees |
Artajo L.-S., et al (2006) Effect of irrigation applied to olive tr.... European Journal of Lipid Science and Technology 108:19-27 |
|
6.00e-03 mg/100 g FW
|
Olive oil, Morrut, 3 November |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
7.00e-03 mg/100 g FW
|
Olive oil, ripening index 5 |
Artajo L.S., et al (2006) Transfer of phenolic compounds during ol.... Journal of the Science of Food and Agriculture 86:518-527 |
|
7.00e-03 mg/100 g FW
|
Olive oil, ripening index 2 |
Artajo L.S., et al (2006) Transfer of phenolic compounds during ol.... Journal of the Science of Food and Agriculture 86:518-527 |
|
7.00e-03 mg/100 g FW
|
Virgin olive oil, irrigated trees |
Artajo L.-S., et al (2006) Effect of irrigation applied to olive tr.... European Journal of Lipid Science and Technology 108:19-27 |
|
7.00e-03 mg/100 g FW
|
Virgin olive oil, El Hor |
Krichene D., et al (2007) Phenolic compounds, tocopherols and othe.... Journal of Food Biochemistry 31:179-194 |
|
9.00e-03 mg/100 g FW
|
Olive oil, ripening index 6 |
Artajo L.S., et al (2006) Transfer of phenolic compounds during ol.... Journal of the Science of Food and Agriculture 86:518-527 |
|
0.01 mg/100 g FW
|
Virgin olive oil, 2002/2003, 22/11 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.01 mg/100 g FW
|
Virgin olive oil, three-phase centrifugation, Coratina |
Di Stefano G., et al (1999) Effect of extraction systems on the phen.... Fett/Lipid 101:328-332 |
|
0.01 mg/100 g FW
|
Virgin olive oil, Jdallou |
Krichene D., et al (2007) Phenolic compounds, tocopherols and othe.... Journal of Food Biochemistry 31:179-194 |
|
0.01 mg/100 g FW
|
Olive oil, Morrut, 8 December |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
0.01 mg/100 g FW
|
Olive oil, Farga, 30 November |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
0.01 mg/100 g FW
|
Olive oil, Farga, 10 November |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
0.01 mg/100 g FW
|
Olive oil, Farga, 20 October |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
0.01 mg/100 g FW
|
Virgin olive oil, mill 2, fresh, last harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
0.01 mg/100 g FW
|
Virgin olive oil |
Brenes M., et al (2000) Rapid and complete extraction of phenols.... Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455) |
|
0.01 mg/100 g FW
|
Virgin olive oil |
Brenes M., et al (2000) Rapid and complete extraction of phenols.... Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455) |
|
0.01 mg/100 g FW
|
Virgin olive oil, Viterbo, home made |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:417-424 |
|
0.01 mg/100 g FW
|
Virgin olive oil, Trasimeno |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:417-424 |
|
0.02 mg/100 g FW
|
Olive oil, virgin, Italy |
Baldioli M., et al (1996) Antioxidant activity of tocopherols and .... Journal of the American Oil Chemists' Society 73:1589-1593 PubMed (24424402) |
|
0.02 mg/100 g FW
|
Olive oil, Tunisia, 2002/2003 |
Kachouri F., et al (2006) Use Lactobacillus plantarum in olive oil.... Journal of Food Engineering 77:746-752 |
|
0.02 mg/100 g FW
|
Virgin olive oil, two-phase centrifugation, Oliarola |
Di Stefano G., et al (1999) Effect of extraction systems on the phen.... Fett/Lipid 101:328-332 |
|
0.02 mg/100 g FW
|
Virgin olive oil, Oueslati |
Krichene D., et al (2007) Phenolic compounds, tocopherols and othe.... Journal of Food Biochemistry 31:179-194 |
|
0.02 mg/100 g FW
|
Olive oil, Arbequina, 6 November |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
0.02 mg/100 g FW
|
Olive oil, Arbequina, 28 October |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
0.02 mg/100 g FW
|
Virgin olive oil |
Brenes M., et al (2000) Rapid and complete extraction of phenols.... Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455) |
|
0.02 mg/100 g FW
|
Virgin olive oil |
Brenes M., et al (2000) Rapid and complete extraction of phenols.... Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455) |
|
0.02 mg/100 g FW
|
Virgin olive oil |
Brenes M., et al (2000) Rapid and complete extraction of phenols.... Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455) |
|
0.03 mg/100 g FW
|
Virgin olive oil, 2002/2003, 11/11 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.03 mg/100 g FW
|
Virgin olive oil, 2002/2003, 29/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.03 mg/100 g FW
|
Virgin olive oil, 2002/2003, 21/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.03 mg/100 g FW
|
Virgin olive oil, 2002/2003, 11/9 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.03 mg/100 g FW
|
Virgin olive oil, 1998/1999, 15/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.03 mg/100 g FW
|
Virgin olive oil, fresh |
Kalogeropoulos N., et al (2007) Retention and distribution of natural an.... LWT - Food Science and Technology 40:1008-1017 |
|
0.03 mg/100 g FW
|
Olive oil, Arbequina, 18 November |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
0.03 mg/100 g FW
|
Olive oil, Arbequina, 14 October |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
0.03 mg/100 g FW
|
Virgin olive oil, mill 2, 12 months storage, first harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
0.03 mg/100 g FW
|
Virgin olive oil |
Brenes M., et al (2000) Rapid and complete extraction of phenols.... Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455) |
|
0.04 mg/100 g FW
|
Olive oil, Tunisia, 2001/2002 |
Kachouri F., et al (2006) Use Lactobacillus plantarum in olive oil.... Journal of Food Engineering 77:746-752 |
|
0.04 mg/100 g FW
|
Virgin olive oil, three-phase centrifugation, Oliarola |
Di Stefano G., et al (1999) Effect of extraction systems on the phen.... Fett/Lipid 101:328-332 |
|
0.04 mg/100 g FW
|
Virgin olive oil, two-phase centrifugation, Coratina |
Di Stefano G., et al (1999) Effect of extraction systems on the phen.... Fett/Lipid 101:328-332 |
|
0.04 mg/100 g FW
|
Virgin olive oil, Semni |
Krichene D., et al (2007) Phenolic compounds, tocopherols and othe.... Journal of Food Biochemistry 31:179-194 |
|
0.04 mg/100 g FW
|
Virgin olive oil No. 6 |
Liberatore L., et al (2001) Solid-phase extraction and gas chromatog.... Food Chemistry 73:119-124 PubMed (21241992) |
|
0.04 mg/100 g FW
|
Virgin olive oil, mill 2, fresh, first harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
0.05 mg/100 g FW
|
Virgin olive oil, 2002/2003, 22/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.05 mg/100 g FW
|
Virgin olive oil, 2002/2003, 29/11 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.05 mg/100 g FW
|
Virgin olive oil, 2002/2003, 4/11 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.05 mg/100 g FW
|
Virgin olive oil, 1998/1999, 13/01 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.05 mg/100 g FW
|
Virgin olive oil, 1998/1999, 11/11 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.05 mg/100 g FW
|
Virgin olive oil, Neb Jmel |
Krichene D., et al (2007) Phenolic compounds, tocopherols and othe.... Journal of Food Biochemistry 31:179-194 |
|
0.05 mg/100 g FW
|
Virgin olive oil No. 7 |
Liberatore L., et al (2001) Solid-phase extraction and gas chromatog.... Food Chemistry 73:119-124 PubMed (21241992) |
|
0.05 mg/100 g FW
|
Virgin olive oil, Todi, home made |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:417-424 |
|
0.05 mg/100 g FW
|
Virgin olive oil, Farchioni |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:417-424 |
|
0.06 mg/100 g FW
|
Virgin olive oil, 2002/2003, 16/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.06 mg/100 g FW
|
Virgin olive oil, 2002/2003, 8/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.06 mg/100 g FW
|
Virgin olive oil, 1998/1999, 10/12 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.07 mg/100 g FW
|
Olive oil, Morrut, 6 October |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
0.07 mg/100 g FW
|
Virgin olive oil No. 5 |
Liberatore L., et al (2001) Solid-phase extraction and gas chromatog.... Food Chemistry 73:119-124 PubMed (21241992) |
|
0.08 mg/100 g FW
|
Virgin olive oil, 1998/1999, 26/01 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.08 mg/100 g FW
|
Virgin olive oil, 1998/1999, 13/01 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.08 mg/100 g FW
|
Virgin olive oil, 1998/1999, 11/11 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.08 mg/100 g FW
|
Virgin olive oil, 1998/1999, 15/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.08 mg/100 g FW
|
Virgin olive oil, 1998/1999, 23/12 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.08 mg/100 g FW
|
Virgin olive oil, 1998/1999, 24/11 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.08 mg/100 g FW
|
Virgin olive oil No. 9 |
Liberatore L., et al (2001) Solid-phase extraction and gas chromatog.... Food Chemistry 73:119-124 PubMed (21241992) |
|
0.08 mg/100 g FW
|
Virgin olive oil, Frant. Rocca |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:417-424 |
|
0.09 mg/100 g FW
|
Virgin olive oil, Swabaa Algia |
Krichene D., et al (2007) Phenolic compounds, tocopherols and othe.... Journal of Food Biochemistry 31:179-194 |
|
0.10 mg/100 g FW
|
Virgin olive oil, 1998/1999, 10/12 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.10 mg/100 g FW
|
Virgin olive oil, 1998/1999, 24/11 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.10 mg/100 g FW
|
Virgin olive oil, 1998/1999, 27/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
|
[ 0.10, 0.21 ) |
0.11 mg/100 g FW
|
Virgin olive oil, 1998/1999, 23/12 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.11 mg/100 g FW
|
Virgin olive oil, Miniol |
Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119 |
|
0.11 mg/100 g FW
|
Virgin olive oil, Cornarol |
Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119 |
|
0.11 mg/100 g FW
|
Virgin olive oil No. 3 |
Liberatore L., et al (2001) Solid-phase extraction and gas chromatog.... Food Chemistry 73:119-124 PubMed (21241992) |
|
0.13 mg/100 g FW
|
Virgin olive oil, 1998/1999, 27/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.14 mg/100 g FW
|
Virgin olive oil, Trepp |
Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119 |
|
0.14 mg/100 g FW
|
Virgin olive oil, Less |
Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119 |
|
0.14 mg/100 g FW
|
Virgin olive oil No. 4 |
Liberatore L., et al (2001) Solid-phase extraction and gas chromatog.... Food Chemistry 73:119-124 PubMed (21241992) |
|
0.17 mg/100 g FW
|
Virgin olive oil, Pendolino |
Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119 |
|
0.20 mg/100 g FW
|
Virgin olive oil, Rossanello |
Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119 |
|
|
[ 0.21, 0.31 ) |
0.21 mg/100 g FW
|
Virgin olive oil, Pendolino |
Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119 |
|
0.21 mg/100 g FW
|
Virgin olive oil No. 1 |
Liberatore L., et al (2001) Solid-phase extraction and gas chromatog.... Food Chemistry 73:119-124 PubMed (21241992) |
|
0.25 mg/100 g FW
|
Virgin olive oil No. 10 |
Liberatore L., et al (2001) Solid-phase extraction and gas chromatog.... Food Chemistry 73:119-124 PubMed (21241992) |
|
0.26 mg/100 g FW
|
Virgin olive oil No. 8 |
Liberatore L., et al (2001) Solid-phase extraction and gas chromatog.... Food Chemistry 73:119-124 PubMed (21241992) |
|
0.27 mg/100 g FW
|
Virgin olive oil No. 2 |
Liberatore L., et al (2001) Solid-phase extraction and gas chromatog.... Food Chemistry 73:119-124 PubMed (21241992) |
|
0.30 mg/100 g FW
|
Virgin olive oil, Leccino, from Abruzzo, Lombardy and Tuscany |
Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119 |
|
|
[ 0.31, 0.42 ) |
0.33 mg/100 g FW
|
Virgin olive oil, Frantoio, from Abruzzo, Lombardy and Tuscany |
Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119 |
|
0.34 mg/100 g FW
|
Virgin olive oil, Casaliva |
Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119 |
|
0.37 mg/100 g FW
|
Virgin olive oil, Casaliva 1 |
Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119 |
|
0.38 mg/100 g FW
|
Virgin olive oil, Regina |
Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119 |
|
0.40 mg/100 g FW
|
Virgin olive oil, Leccino |
Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119 |
|
|
[ 0.42, 0.52 ) |
0.46 mg/100 g FW
|
Virgin olive oil, Leccino |
Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119 |
|
0.49 mg/100 g FW
|
Virgin olive oil, Casaliva, from Abruzzo, Lombardy and Tuscany |
Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119 |
|
0.49 mg/100 g FW
|
Virgin olive oil, Raza |
Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119 |
|
0.51 mg/100 g FW
|
Virgin olive oil, Mitria |
Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119 |
|
|
[ 0.52, 0.62 ) |
0.53 mg/100 g FW
|
Virgin olive oil, Gargna |
Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119 |
|
0.56 mg/100 g FW
|
Virgin olive oil, Frantoio |
Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119 |
|
0.56 mg/100 g FW
|
Virgin olive oil, Frantoio |
Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119 |
|
0.57 mg/100 g FW
|
Virgin olive oil, Favarol |
Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119 |
|
|
[ 0.62, 0.73 ) |
0.63 mg/100 g FW
|
Virgin olive oil, Casaliva 2 |
Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119 |
|
|
[ 0.83, 0.94 ) |
0.88 mg/100 g FW
|
Virgin olive oil, Grignano |
Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119 |
|
|
[ 0.94, 1.05 ) |
1.03 mg/100 g FW
|
Virgin olive oil, Baia |
Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119 |
|
1.04 mg/100 g FW
|
Virgin olive oil, Maurino |
Tura D., et al (2007) Influence of cultivar and site of cultiv.... Scientia Horticulturae 112:108-119 |