Colour Interval Value Publication Food Name Reference
[ 0.01, 0.04 ) 0.01 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
0.02 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
0.02 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
0.03 mg/100 g FW Olive oil Tuberoso C.I.G., et al (2007) Determination of antioxidant compounds a.... Food Chemistry 103:1494-1501
0.03 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
0.03 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
0.03 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
0.03 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
0.04 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
[ 0.08, 0.11 ) 0.08 mg/100 g FW Extra virgin olive oil, Spain Jimenez M.S., et al (2007) Direct determination of phenolic compoun.... Food Chemistry 100:8-14
0.08 mg/100 g FW Extra virgin olive oil, Spain Jimenez M.S., et al (2007) Direct determination of phenolic compoun.... Food Chemistry 100:8-14
0.09 mg/100 g FW Extra virgin olive oil, Spain Jimenez M.S., et al (2007) Direct determination of phenolic compoun.... Food Chemistry 100:8-14
[ 0.11, 0.15 ) 0.13 mg/100 g FW Extra virgin olive oil, Spain Jimenez M.S., et al (2007) Direct determination of phenolic compoun.... Food Chemistry 100:8-14
[ 0.22, 0.26 ) 0.23 mg/100 g FW Extra virgin olive oil, Spain Jimenez M.S., et al (2007) Direct determination of phenolic compoun.... Food Chemistry 100:8-14
[ 0.26, 0.29 ) 0.26 mg/100 g FW Extra virgin olive oil, Spain Jimenez M.S., et al (2007) Direct determination of phenolic compoun.... Food Chemistry 100:8-14
[ 0.32, 0.37 ) 0.36 mg/100 g FW Extra virgin olive oil, Spain Jimenez M.S., et al (2007) Direct determination of phenolic compoun.... Food Chemistry 100:8-14