|
|
[ 0.00, 6.09 ) |
0.00 mg/100 g FW
|
Virgin olive oil, irrigated trees |
Artajo L.-S., et al (2006) Effect of irrigation applied to olive tr.... European Journal of Lipid Science and Technology 108:19-27 |
|
3.75e-03 mg/100 g FW
|
Virgin olive oil, Frant. Rocca |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:417-424 |
|
0.08 mg/100 g FW
|
Virgin olive oil, Trasimeno |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:417-424 |
|
0.11 mg/100 g FW
|
Virgin olive oil, Farchioni |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:417-424 |
|
0.22 mg/100 g FW
|
Virgin olive oil, Viterbo, home made |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:417-424 |
|
0.24 mg/100 g FW
|
Virgin olive oil, Todi, home made |
Bianco A., et al (2003) Analysis by liquid chromatography-tandem.... Journal of Separation Science 26:417-424 |
|
0.45 mg/100 g FW
|
Virgin olive oil, 2002/2003, 28/12 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.49 mg/100 g FW
|
Virgin olive oil, Arbequina |
Gomez-Alonso S., et al (2002) Phenolic compounds profile of Cornicabra.... Journal of Agricultural and Food Chemistry 50:6812-6817 PubMed (25476327) |
|
0.79 mg/100 g FW
|
Virgin olive oil, 1998/1999, 13/01 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.88 mg/100 g FW
|
Virgin olive oil, Arbequina |
Garcia A., et al (2003) Phenolic content of commercial olive oil.... European Food Research and Technology 216:520-525 PubMed (25655098) |
|
0.89 mg/100 g FW
|
Olive oil, ripening index 5 |
Artajo L.S., et al (2006) Transfer of phenolic compounds during ol.... Journal of the Science of Food and Agriculture 86:518-527 |
|
0.90 mg/100 g FW
|
Virgin olive oil, 2002/2003, 8/1 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
0.98 mg/100 g FW
|
Virgin olive oil, 2002/2003, 21/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
1.00 mg/100 g FW
|
Virgin olive oil, 1-year-old |
Monti S.M., et al (2001) Characterization of phenolic compounds i.... Journal of Agricultural and Food Chemistry 49:3969-3975 |
|
1.09 mg/100 g FW
|
Virgin olive oil, 1998/1999, 23/12 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
1.09 mg/100 g FW
|
Olive oil, ripening index 2 |
Artajo L.S., et al (2006) Transfer of phenolic compounds during ol.... Journal of the Science of Food and Agriculture 86:518-527 |
|
1.13 mg/100 g FW
|
Virgin olive oil, 1998/1999, 10/12 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
1.15 mg/100 g FW
|
Virgin olive oil, non-irrigated trees |
Artajo L.-S., et al (2006) Effect of irrigation applied to olive tr.... European Journal of Lipid Science and Technology 108:19-27 |
|
1.19 mg/100 g FW
|
Virgin olive oil, mill 2, 12 months storage, last harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
1.24 mg/100 g FW
|
Virgin olive oil, 2002/2003, 4/11 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
1.32 mg/100 g FW
|
Virgin olive oil, 1998/1999, 24/11 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
1.46 mg/100 g FW
|
Virgin olive oil, Cornicabra |
Gomez-Alonso S., et al (2002) Phenolic compounds profile of Cornicabra.... Journal of Agricultural and Food Chemistry 50:6812-6817 PubMed (25476327) |
|
1.51 mg/100 g FW
|
Virgin olive oil, 1998/1999, 11/11 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
1.57 mg/100 g FW
|
Virgin olive oil, Hojiblanca |
Gomez-Alonso S., et al (2002) Phenolic compounds profile of Cornicabra.... Journal of Agricultural and Food Chemistry 50:6812-6817 PubMed (25476327) |
|
1.58 mg/100 g FW
|
Virgin olive oil, 2002/2003, 11/9 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
1.65 mg/100 g FW
|
Virgin olive oil, Cornicabra |
Gomez-Alonso S., et al (2002) Phenolic compounds profile of Cornicabra.... Journal of Agricultural and Food Chemistry 50:6812-6817 PubMed (25476327) |
|
1.70 mg/100 g FW
|
Virgin olive oil, 1998/1999, 27/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
1.71 mg/100 g FW
|
Olive oil, ripening index 6 |
Artajo L.S., et al (2006) Transfer of phenolic compounds during ol.... Journal of the Science of Food and Agriculture 86:518-527 |
|
1.73 mg/100 g FW
|
Virgin olive oil, 2002/2003, 22/1 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
1.73 mg/100 g FW
|
Virgin olive oil, 2002/2003, 29/11 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
2.00 mg/100 g FW
|
Virgin olive oil, 1998/1999, 15/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
2.08 mg/100 g FW
|
Virgin olive oil, Picual |
Gomez-Alonso S., et al (2002) Phenolic compounds profile of Cornicabra.... Journal of Agricultural and Food Chemistry 50:6812-6817 PubMed (25476327) |
|
2.77 mg/100 g FW
|
Olive oil, virgin, Italy |
Baldioli M., et al (1996) Antioxidant activity of tocopherols and .... Journal of the American Oil Chemists' Society 73:1589-1593 PubMed (24424402) |
|
4.00 mg/100 g FW
|
Virgin olive oil, fresh |
Monti S.M., et al (2001) Characterization of phenolic compounds i.... Journal of Agricultural and Food Chemistry 49:3969-3975 |
|
4.26 mg/100 g FW
|
Virgin olive oil, Greece 17 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
4.27 mg/100 g FW
|
Virgin olive oil, mill 2, 12 months storage, first harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
4.35 mg/100 g FW
|
Virgin olive oil |
Brenes M., et al (2000) Rapid and complete extraction of phenols.... Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455) |
|
4.50 mg/100 g FW
|
Virgin olive oil, mill 1, 12 months storage, first harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
4.69 mg/100 g FW
|
Virgin olive oil, mill 2, fresh, last harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
4.87 mg/100 g FW
|
Virgin olive oil, Cornicabra |
Garcia A., et al (2003) Phenolic content of commercial olive oil.... European Food Research and Technology 216:520-525 PubMed (25655098) |
|
4.98 mg/100 g FW
|
Virgin olive oil, Greece 19 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
5.22 mg/100 g FW
|
Virgin olive oil, mill 3, 12 months storage, last harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
5.30 mg/100 g FW
|
Virgin olive oil |
Brenes M., et al (2000) Rapid and complete extraction of phenols.... Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455) |
|
5.41 mg/100 g FW
|
Virgin olive oil, mill 1, 12 months storage, last harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
|
[ 6.09, 12.18 ) |
6.44 mg/100 g FW
|
Virgin olive oil, mill 2, fresh, first harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
7.17 mg/100 g FW
|
Virgin olive oil, 2000/2001, end harvest |
Garcia A., et al (2002) Study of phenolic compounds in virgin ol.... European Food Research and Technology 215:407-412 PubMed (24945796) |
|
7.41 mg/100 g FW
|
Virgin olive oil, Hojiblanca |
Garcia A., et al (2003) Phenolic content of commercial olive oil.... European Food Research and Technology 216:520-525 PubMed (25655098) |
|
7.67 mg/100 g FW
|
Virgin olive oil, mill 3, 12 months storage, first harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
7.81 mg/100 g FW
|
Virgin olive oil, mill 1, fresh, last harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
8.12 mg/100 g FW
|
Virgin olive oil Canino |
Selvaggini R., et al (2006) Evaluation of phenolic compounds in virg.... Journal of Agricultural and Food Chemistry 54:2832-2838 PubMed (16608197) |
|
8.25 mg/100 g FW
|
Virgin olive oil, Greece 7 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
8.64 mg/100 g FW
|
Virgin olive oil, Greece 23 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
8.69 mg/100 g FW
|
Virgin olive oil, mill 3, fresh, last harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
8.76 mg/100 g FW
|
Virgin olive oil, Greece 4 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
8.88 mg/100 g FW
|
Virgin olive oil |
Brenes M., et al (2000) Rapid and complete extraction of phenols.... Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455) |
|
9.01 mg/100 g FW
|
Virgin olive oil, 1999/2000, end harvest |
Garcia A., et al (2002) Study of phenolic compounds in virgin ol.... European Food Research and Technology 215:407-412 PubMed (24945796) |
|
9.54 mg/100 g FW
|
Virgin olive oil |
Brenes M., et al (2000) Rapid and complete extraction of phenols.... Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455) |
|
9.60 mg/100 g FW
|
Virgin olive oil, 2002/2003, 21/1 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
9.83 mg/100 g FW
|
Virgin olive oil Frantoio |
Selvaggini R., et al (2006) Evaluation of phenolic compounds in virg.... Journal of Agricultural and Food Chemistry 54:2832-2838 PubMed (16608197) |
|
9.87 mg/100 g FW
|
Virgin olive oil, Greece 15 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
10.00 mg/100 g FW
|
Virgin olive oil, Picual |
Garcia A., et al (2003) Phenolic content of commercial olive oil.... European Food Research and Technology 216:520-525 PubMed (25655098) |
|
10.03 mg/100 g FW
|
Virgin olive oil, Greece 21 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
10.20 mg/100 g FW
|
Virgin olive oil, mill 1, fresh, first harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
11.15 mg/100 g FW
|
Virgin olive oil, Greece 18 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
11.26 mg/100 g FW
|
Virgin olive oil, 2002/2003, 8/1 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
11.60 mg/100 g FW
|
Virgin olive oil, Tunisia 5 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
11.77 mg/100 g FW
|
Virgin olive oil Cornicabra |
Selvaggini R., et al (2006) Evaluation of phenolic compounds in virg.... Journal of Agricultural and Food Chemistry 54:2832-2838 PubMed (16608197) |
|
11.98 mg/100 g FW
|
Virgin olive oil, 2002/2003, 10/12 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
|
[ 12.18, 18.27 ) |
12.58 mg/100 g FW
|
Virgin olive oil, 1998/1999, 26/01 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
12.64 mg/100 g FW
|
Virgin olive oil, Tunisia 6 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
12.70 mg/100 g FW
|
Virgin olive oil, mill 3, fresh, first harvest |
Morello J.-R., et al (2004) Changes in commercial virgin olive oil (.... Food Chemistry 85:357-364 |
|
13.28 mg/100 g FW
|
Virgin olive oil |
Brenes M., et al (2000) Rapid and complete extraction of phenols.... Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455) |
|
13.49 mg/100 g FW
|
Virgin olive oil |
Brenes M., et al (2000) Rapid and complete extraction of phenols.... Journal of Agricultural and Food Chemistry 48:5178-5183 PubMed (11087455) |
|
13.57 mg/100 g FW
|
Virgin olive oil, 1998/1999, 13/01 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
13.94 mg/100 g FW
|
Virgin olive oil Moraiolo |
Selvaggini R., et al (2006) Evaluation of phenolic compounds in virg.... Journal of Agricultural and Food Chemistry 54:2832-2838 PubMed (16608197) |
|
14.43 mg/100 g FW
|
Virgin olive oil, 2002/2003, 22/11 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
14.51 mg/100 g FW
|
Virgin olive oil, 2002/2003, 17/12 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
14.59 mg/100 g FW
|
Virgin olive oil, 2002/2003, 3/12 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
15.03 mg/100 g FW
|
Virgin olive oil, 1999/2000, beginning harvest |
Garcia A., et al (2002) Study of phenolic compounds in virgin ol.... European Food Research and Technology 215:407-412 PubMed (24945796) |
|
15.04 mg/100 g FW
|
Virgin olive oil, 1998/1999, 10/12 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
15.40 mg/100 g FW
|
Olive oil, Arbequina, 18 November |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
15.53 mg/100 g FW
|
Virgin olive oil, 1998/1999, 24/11 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
15.95 mg/100 g FW
|
Virgin olive oil, 1998/1999, 23/12 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
16.29 mg/100 g FW
|
Virgin olive oil, Greece 3 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
16.36 mg/100 g FW
|
Virgin olive oil, 2002/2003, 11/11 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
17.35 mg/100 g FW
|
Virgin olive oil, 1998/1999, 11/11 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
17.92 mg/100 g FW
|
Virgin olive oil, Greece 22 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
|
[ 18.27, 24.36 ) |
18.40 mg/100 g FW
|
Olive oil, Arbequina, 28 October |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
18.58 mg/100 g FW
|
Virgin olive oil Leccino |
Selvaggini R., et al (2006) Evaluation of phenolic compounds in virg.... Journal of Agricultural and Food Chemistry 54:2832-2838 PubMed (16608197) |
|
19.53 mg/100 g FW
|
Virgin olive oil, Greece 20 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
19.60 mg/100 g FW
|
Olive oil, Arbequina, 6 November |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
19.93 mg/100 g FW
|
Virgin olive oil, Greece 16 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
20.56 mg/100 g FW
|
Virgin olive oil, 2002/2003, 8/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
20.60 mg/100 g FW
|
Olive oil, Arbequina, 14 October |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
20.80 mg/100 g FW
|
Olive oil, Farga, 30 November |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
20.90 mg/100 g FW
|
Olive oil, Farga, 10 November |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
20.97 mg/100 g FW
|
Virgin olive oil, 1998/1999, 15/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
21.43 mg/100 g FW
|
Virgin olive oil, 2002/2003, 16/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
22.17 mg/100 g FW
|
Virgin olive oil Coratina |
Selvaggini R., et al (2006) Evaluation of phenolic compounds in virg.... Journal of Agricultural and Food Chemistry 54:2832-2838 PubMed (16608197) |
|
22.19 mg/100 g FW
|
Virgin olive oil, 2000/2001, beginning harvest |
Garcia A., et al (2002) Study of phenolic compounds in virgin ol.... European Food Research and Technology 215:407-412 PubMed (24945796) |
|
22.50 mg/100 g FW
|
Olive oil, Morrut, 3 November |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
22.94 mg/100 g FW
|
Virgin olive oil, 1998/1999, 27/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
|
[ 24.36, 30.45 ) |
25.40 mg/100 g FW
|
Virgin olive oil, Spain 8 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
25.74 mg/100 g FW
|
Virgin olive oil, 2002/2003, 22/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
26.71 mg/100 g FW
|
Virgin olive oil, Spain 10 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
30.03 mg/100 g FW
|
Virgin olive oil, Spain 13 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
|
[ 30.45, 36.54 ) |
33.53 mg/100 g FW
|
Virgin olive oil, Italian 1 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
34.07 mg/100 g FW
|
Virgin olive oil, Spain 11 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
34.52 mg/100 g FW
|
Virgin olive oil, Spain 2 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
34.81 mg/100 g FW
|
Virgin olive oil, 2002/2003, 29/10 |
Yousfi K., et al (2006) Changes in quality and phenolic compound.... European Food Research and Technology 223:117-124 |
|
35.90 mg/100 g FW
|
Olive oil, Morrut, 8 December |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
36.13 mg/100 g FW
|
Virgin olive oil, Spain 12 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
|
[ 36.54, 42.63 ) |
36.70 mg/100 g FW
|
Olive oil, Farga, 20 October |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |
|
|
[ 42.63, 48.72 ) |
43.91 mg/100 g FW
|
Virgin olive oil, Italian 14 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
48.34 mg/100 g FW
|
Virgin olive oil, Spain 9 |
Hrncirik K., et al (2004) Comparability and reliability of differe.... European Journal of Lipid Science and Technology 106:540-549 |
|
|
[ 54.81, 60.91 ) |
60.90 mg/100 g FW
|
Olive oil, Morrut, 6 October |
Morello J.-R., et al (2004) Effect of the maturation process of the .... Journal of Agricultural and Food Chemistry 52:6002-6009 |