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KMID : 1007520070160030415
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Food Science and Biotechnology
2007 Volume.16 No. 3 p.415 ~ p.420
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The Effects of Bioactive Compounds and Fatty Acid Compositions on the Oxidative Stability of Extra Virgin Olive Oil Varieties
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Lee Ok-Hwan
Kim Young-Cheul
Kim Kui-Jin
Kim Young-Chan
Lee Boo-Yong
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Abstract
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KEYWORD
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bioactive component, oxidation stability, polyphenolic compound, olive oil grade, olive oil cultivar
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