Concentration analysis (mg/kg)

10.0-20.0[1], 0.0[2], 0.0-210.0[2]

References

  1. Boskou, G., et al., Antioxidant capacity and phenolic profile of table olives from the Greek market. Food Chemistry, 2006. 94(4): p. 558-564.
  2. Bianco, A. and N. Uccella, Biophenolic components of olives. Food Research International, 2000. 33(6): p. 475-485.