Article citation: Gómez-Alonso S, Fregapane G, Salvador MD, Gordon MH. Changes in phenolic composition and antioxidant activity of virgin olive oil during frying. J Agric Food Chem. 2003;51(3):667–72.
Link to view/access: https://www.researchgate.net/profile/Sergio_Gomez-Alonso/publication/10943052_Changes_in_Phenolic_Composition_and_Antioxidant_Activity_of_Virgin_Olive_Oil_during_Frying/links/00b495233167162612000000.pdf
In House Validated UHPLC Protocol for the Determination of the Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil Fit for the Purpose of the Health Claim Introduced by the EC Regulation 432/2012 for “Olive Oil Polyphenols”.
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