Evaluation of the content and bioactivity of phenolic compounds in olive oil.
Andjelkovic
M
M
Research Group Food Chemistry and Human Nutrition, Ghent University Coupure Links 653, BE-9000 Gent, Belgium.
Van Camp
J
J
Socaciu
C
C
Verhe
R
R
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*
D000975:Antioxidants; D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils