Colour Interval Value Publication Food Name Reference
[ 0.00, 0.01 ) 0.00 mg/100 g FW Olive oil, extra virgin Akasbi M., et al (1993) High-Performance Liquid-Chromatography o.... Journal of the American Oil Chemists' Society 70:367-370 PubMed (23411296)
0.00 mg/100 g FW Olive oil, extra virgin Akasbi M., et al (1993) High-Performance Liquid-Chromatography o.... Journal of the American Oil Chemists' Society 70:367-370 PubMed (23411296)
0.00 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
0.00 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
0.00 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
0.00 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
0.00 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
0.00 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
0.00 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
1.40e-03 mg/100 g FW Olive oil, extra virgin Akasbi M., et al (1993) High-Performance Liquid-Chromatography o.... Journal of the American Oil Chemists' Society 70:367-370 PubMed (23411296)
3.00e-03 mg/100 g FW Olive oil, extra virgin Akasbi M., et al (1993) High-Performance Liquid-Chromatography o.... Journal of the American Oil Chemists' Society 70:367-370 PubMed (23411296)
3.00e-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
4.00e-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
4.00e-03 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
4.00e-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
0.01 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
[ 0.03, 0.04 ) 0.04 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
[ 0.14, 0.16 ) 0.14 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
0.15 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