Showing Publication (KALUA 2005)
Kalua C.M., Allen M.S., Bedgood Jr.D.R., Bishop A.G., Prenzler P.D. (2005) Discrimination of olive oils and fruits into cultivars and maturity stages based on phenolic and volatile compounds. Journal of Agricultural and Food Chemistry 53:8054-8062 PubMed (16190670)
Abbreviation: KALUA 2005
Pubmed ID: 16190670
Food Composition
This publication was used to obtain 12 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 0.00 mg/100 g FW | Olive oil, from green olives | no | 1 |
| 0.00 mg/100 g FW | Olive oil, from green olives | no | 1 |
| 0.00 mg/100 g FW | Olive oil, from green olives | no | 1 |
| 0.40 mg/100 g FW | Olive oil, from green olives | no | 1 |
| 0.00 mg/100 g FW | Olive oil, from green olives | no | 1 |
| 0.00 mg/100 g FW | Olive oil, from green olives | no | 1 |
| 0.00 mg/100 g FW | Olive oil, from black olives | no | 1 |
| 0.00 mg/100 g FW | Olive oil, from black olives | no | 1 |
| 0.00 mg/100 g FW | Olive oil, from black olives | no | 1 |
| 0.33 mg/100 g FW | Olive oil, from black olives | no | 1 |
| 0.00 mg/100 g FW | Olive oil, from black olives | no | 1 |
| 0.00 mg/100 g FW | Olive oil, from black olives | no | 1 |