|
|
[ 0.01, 8.01 ) |
0.01 mg/100 g FW
|
Olive Moraiolo |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:409-416 |
|
0.03 mg/100 g FW
|
Olive Leccino |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:409-416 |
|
0.04 mg/100 g FW
|
Olive Canino |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:409-416 |
|
|
[ 8.01, 16.01 ) |
14.00 mg/100 g FW
|
Black Cassanese |
Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069) |
|
|
[ 32.00, 40.01 ) |
40.00 mg/100 g FW
|
Black Hojiblanca |
Bianco A., et al (2000) Biophenolic components of olives. Food Research International 33:475-485 PubMed (10820069) |