2004•Journal of Chromatography ARequires access

Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil

Maurizio Servili, Roberto Selvaggini, Sonia Esposto, A. Taticchi, Gian Francesco Montedoro, G Morozzi

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Key concepts: Oleuropein, Phenols, Chemistry, Olive oil, Hydroxytyrosol, Food science, Polyphenol, Organic chemistry

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Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil — Research Paper | ScholarLens