Showing Publication (KECELI 2001)
Keceli T., Gordon M.H. (2001) The antioxidant activity and stability of the phenolic fraction of green olives and extra virgin olive oil. Journal of the Science of Food and Agriculture 81:1391-1396
Abbreviation: KECELI 2001
Food Composition
This publication was used to obtain 4 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 510.00 mg/100 g FW | Turkish green olives | no | 1 |
| 194.00 mg/100 g FW | Turkish green olives | no | 1 |
| 580.00 mg/100 g FW | Turkish green olives | no | 1 |
| 18.00 mg/100 g FW | Stripped refined olive oil | yes | 1 |