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Monitoring oxidative stability and phenolic compounds composition of myrtle-enriched extra virgin olive during heating treatment by flame, oven and microwave using reversed phase dispersive liquid–liquid microextraction (RP-DLLME)-HPLC-DAD-FLD method

contributor authorS. Dairi
contributor authorT. Galeano-Díaz
contributor authorM.I. Acedo-Valenzuela
contributor authorM.P. Godoy-Caballero
contributor authorF. Dahmoune
contributor authorH. Remini
contributor authorK. Madani
date accessioned2020-03-14T00:01:40Z
date available2020-03-14T00:01:40Z
date issued2015
identifier other5sRit0WjYHfg2H3rabTzlfBRrYBU3uIYbTpuFeCPXwVlV_V8IE.pdf
identifier urihttp://libsearch.um.ac.ir:80/fum/handle/fum/1482185?show=full
formatgeneral
languageEnglish
titleMonitoring oxidative stability and phenolic compounds composition of myrtle-enriched extra virgin olive during heating treatment by flame, oven and microwave using reversed phase dispersive liquid–liquid microextraction (RP-DLLME)-HPLC-DAD-FLD method
typeJournal Paper
contenttypeFulltext
contenttypeFulltext
identifier padid10885335
identifier doi10.1016/j.indcrop.2014.11.035
journal titleIndustrial Crops and Products
coverageAcademic
pages303-314
journal volume65
filesize2225031
citations1


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