Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability
Montaño, A.; Hernández, M.; Garrido, I.; Llerena, J.L.; Espinosa, F. Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability. Int. J. Mol. Sci. 2016, 17, 1960. https://doi.org/10.3390/ijms17111960
Montaño A, Hernández M, Garrido I, Llerena JL, Espinosa F. Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability. International Journal of Molecular Sciences. 2016; 17(11):1960. https://doi.org/10.3390/ijms17111960
Chicago/Turabian StyleMontaño, Alfonso; Hernández, Marcos; Garrido, Inmaculada; Llerena, José L.; Espinosa, Francisco. 2016. "Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability" Int. J. Mol. Sci. 17, no. 11: 1960. https://doi.org/10.3390/ijms17111960