Okogeri O., Tasioula-Margari M. (2002) Changes occurring in phenolic compounds and alpha-tocopherol of virgin olive oil during storage. Journal of Agricultural and Food Chemistry 50:1077-1080 PubMed (11853484)

Abbreviation: OKOGERI 2002

Pubmed ID: 11853484

Food Composition

This publication was used to obtain 1 food polyphenol content value.

Original Content Value Original Food Description Commercial Origin Number of Samples Analyzed
32.00 mg/100 g FW Virgin olive oil, fresh yes 20