Colour Interval Value Publication Food Name Reference
[ 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