Showing Publication (KOSKI 2002)
Koski A., Psomiadou E., Tsimidou M., Hopia A., Kefalas P., Wahala K., Heinonen M. (2002) Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil. European Food Research and Technology 214:294-298
Abbreviation: KOSKI 2002
Food Composition
This publication was used to obtain 6 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 13.50 mg/100 g FW | Greek olive oil, O1 | no | 1 |
| 22.20 mg/100 g FW | Greek olive oil, O2 | no | 1 |
| 44.00 mg/100 g FW | Greek olive oil, O3 | no | 1 |
| 0.40 mg/100 g FW | Rapeseed oil, R1 | no | 1 |
| 0.40 mg/100 g FW | Rapeseed oil, R2 | no | 1 |
| 0.30 mg/100 g FW | Rapeseed oil, R3 | no | 1 |