|
|
[ 17.80, 74.02 ) |
17.80 mg/100 g FW
|
Spanish-style pitted green olives stuffed with red pepper in brine 8 |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
|
35.40 mg/100 g FW
|
Spanish-style green olives in brine 6 |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
|
39.80 mg/100 g FW
|
Spanish-style green olives in brine 5 |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
|
57.90 mg/100 g FW
|
Spanish-style green olives in brine 7 bio |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
|
64.00 mg/100 g FW
|
Spanish-style green olives in brine 3 |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
|
70.30 mg/100 g FW
|
Spanish-style green olives in brine 4 |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
|
|
[ 74.02, 130.24 ) |
98.50 mg/100 g FW
|
Spanish-style green olives in brine 2 |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
|
122.20 mg/100 g FW
|
Spanish-style green olives in brine 1 |
Blekas G., et al (2002) Biophenols in table olives. Journal of Agricultural and Food Chemistry 50:3688-3692 PubMed (12650585) |
|
|
[ 130.24, 186.46 ) |
145.00 mg/100 g FW
|
Tsakistes |
Boskou G., et al (2006) Antioxidant capacity and phenolic profil.... Food Chemistry 94:558-564 |
|
|
[ 186.46, 242.68 ) |
194.00 mg/100 g FW
|
Turkish green olives |
Keceli T., et al (2001) The antioxidant activity and stability o.... Journal of the Science of Food and Agriculture 81:1391-1396 |
|
|
[ 467.56, 523.78 ) |
510.00 mg/100 g FW
|
Turkish green olives |
Keceli T., et al (2001) The antioxidant activity and stability o.... Journal of the Science of Food and Agriculture 81:1391-1396 |
|
|
[ 523.78, 580.01 ) |
580.00 mg/100 g FW
|
Turkish green olives |
Keceli T., et al (2001) The antioxidant activity and stability o.... Journal of the Science of Food and Agriculture 81:1391-1396 |