|
[ 0.00, 0.00 ) |
0.00 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing + kneading, B |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
0.00 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing, B |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
0.00 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing + kneading, B |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
0.00 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing, B |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
1.00e-03 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing, A |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
[ 0.01, 0.01 ) |
6.00e-03 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing, A |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
[ 0.01, 0.01 ) |
8.00e-03 mg/100 g FW
|
Extra virgin olive oil, Stone mill crushing + kneading, A |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |
|
[ 0.01, 0.02 ) |
0.01 mg/100 g FW
|
Extra virgin olive oil, Hammer crushing + kneading, A |
Caponio F., et al (1999) Phenolic compounds of virgin olive oil: .... Food Chemistry 64:203-209 |