The effects of harvest and extraction methods on the antioxidant content (phenolics, -tocopherol, and -carotene) in virgin olive oil

Author： Gimeno E.   Castellote A.I.   Lamuela-Raventos R.M.   De la Torre M.C.   Lopez-Sabater M.C.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.78, Iss.2, 2002-08, pp. : 207-211

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