Showing Publication (GIMENO 2002)
Gimeno E., Castellote A.I., Lamuela-Raventos R.M., De la Torre M.C., Lopez-Sabater M.C. (2002) The effects of harvest and extraction methods on the antioxidant content (phenolics, alpha-tocopherol, and beta-carotene) in virgin olive oil. Food Chemistry 78:207-211
Abbreviation: GIMENO 2002
Food Composition
This publication was used to obtain 2 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 8.08 mg/100 g FW | Olive oil, two-phase decanter, ripe olives | no | 4 |
| 4.20 mg/100 g FW | Olive oil, three-phase decanter, ripe olives | no | 4 |