Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim

被引：0

作者：

Marx, Ítala M.G. ^{[1
,2
]}

Casal, Susana ^{[2
]}

Rodrigues, Nuno ^{[1
]}

Pinho, Teresa ^{[2
]}

Veloso, Ana C.A. ^{[3
,4
]}

Pereira, José A. ^{[1
]}

Peres, António M. ^{[1
]}

机构：

[1] Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Santa Apolónia, Bragança,5300-253, Portugal

[2] LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, Porto,4050-313, Portugal

[3] Instituto Politécnico de Coimbra, ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora, Coimbra,3030-199, Portugal

[4] CEB – Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga,4710-057, Portugal

来源：

Food Chemistry | 2021年 / 337卷

关键词：

40;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

共 3 条

[1] Impact of the malaxation temperature on the phenolic profile of cv. Cobrancosa olive oils and assessment of the related health claim
Marx, Itala M. G.
Casal, Susana
Rodrigues, Nuno
Pinho, Teresa
Veloso, Ana C. A.
Pereira, Jose A.
Peres, Antonio M.
[J]. FOOD CHEMISTRY, 2021, 337
[2] Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical–sensory quality and health claim fulfillment
Ítala M. G. Marx
Susana Casal
Nuno Rodrigues
Rebeca Cruz
Ana C. A. Veloso
José A. Pereira
António M. Peres
[J]. European Food Research and Technology, 2022, 248 : 171 - 183
[3] Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical-sensory quality and health claim fulfillment
Marx, Itala M. G.
Casal, Susana
Rodrigues, Nuno
Cruz, Rebeca
Veloso, Ana C. A.
Pereira, Jose A.
Peres, Antonio M.
[J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022, 248 (01) : 171 - 183

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