|
|
[ 0.00, 0.01 ) |
0.00 mg/100 g FW
|
Olive oil |
Tuberoso C.I.G., et al (2007) Determination of antioxidant compounds a.... Food Chemistry 103:1494-1501 |
|
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 |
|
4.00e-03 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 |
|
|
[ 0.01, 0.01 ) |
7.00e-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 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, 0.03 ) |
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 |
|
|
[ 0.04, 0.04 ) |
0.04 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 |
|
|
[ 0.04, 0.06 ) |
0.05 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 |