title: Evaluation of the content and bioactivity of phenolic compounds in olive oil.
authors.affiliation: Research Group Food Chemistry and Human Nutrition, Ghent University Coupure Links 653, BE-9000 Gent, Belgium.
authors.forename: M
authors.initials: M
authors.lastname: Andjelkovic
authors.forename: J
authors.initials: J
authors.lastname: Van Camp
authors.forename: C
authors.initials: C
authors.lastname: Socaciu
authors.forename: R
authors.initials: R
authors.lastname: Verhe
mesh_terms: D000975:Antioxidants / Q000032:analysis; D001682:Biological Availability; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005504:Food Analysis / Q000379:methods*; D006801:Humans; D013058:Mass Spectrometry / Q000379:methods; D000069463:Olive Oil; D010636:Phenols / Q000032:analysis*; D010938:Plant Oils / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils