Showing Publication (BONOLI 2004_02)
Bonoli M., Bendini A., Cerretani L., Lercker G., Toschi T.G. (2004) Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques. Journal of Agricultural and Food Chemistry 52:7026-7032 PubMed (15537313)
Abbreviation: BONOLI 2004_02
Pubmed ID: 15537313
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 |
|---|---|---|---|
| 44.14 mg/100 g FW | Extra virgin olive oil, RS1 | no | 1 |
| 37.95 mg/100 g FW | Extra virgin olive oil, RS2 | no | 1 |
| 27.74 mg/100 g FW | Extra virgin olive oil, RS3 | no | 1 |
| 20.96 mg/100 g FW | Extra virgin olive oil, RS4 | no | 1 |