|
|
[ 0.10, 0.53 ) |
0.10 mg/100 g FW
|
Amfissa |
Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564 |
|
0.20 mg/100 g FW
|
Kalamon |
Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564 |
|
|
[ 0.53, 0.97 ) |
0.70 mg/100 g FW
|
Throubes Crete |
Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564 |
|
|
[ 0.97, 1.40 ) |
1.00 mg/100 g FW
|
Crete |
Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564 |
|
1.22 mg/100 g FW
|
Olive Canino |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:409-416 |
|
|
[ 1.40, 1.83 ) |
1.58 mg/100 g FW
|
Olive Moraiolo |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:409-416 |
|
|
[ 1.83, 2.27 ) |
2.00 mg/100 g FW
|
Black Cassanese |
Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069) |
|
2.04 mg/100 g FW
|
Olive Leccino |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:409-416 |
|
|
[ 3.57, 4.01 ) |
4.00 mg/100 g FW
|
Black Hojiblanca |
Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069) |