The effects of bioactive compounds and fatty acid compositions on the oxidative stability of extra virgin olive oil varieties
Publication Date
2007
Journal or Book Title
FOOD SCIENCE AND BIOTECHNOLOGY
Pages
415-420
Volume
16
Issue
3
Recommended Citation
Lee, OH; Kim, YC; Kim, KJ; Kim, YC; and Lee, BY, "The effects of bioactive compounds and fatty acid compositions on the oxidative stability of extra virgin olive oil varieties" (2007). FOOD SCIENCE AND BIOTECHNOLOGY. 128.
Retrieved from https://scholarworks.umass.edu/nutrition_faculty_pubs/128
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