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Stabilities of tocopherols and phenolic compounds in virgin olive oil during thermal oxidation
Yalçın Seda; Schreiner Matthias (Springer, 2018)The effects of thermal oxidation at 60 C on tocopherols (a, b, c) and phenolic compounds (hydroxytyrosol and tyrosol) of olive oil were studied. Tocopherols were determined by HPLC and phenolic compounds by HPLC and GC–MS. ...
