Concentration analysis (mg/kg)

0.0-40.0[1]

3.0e-3-0.2[2]

References

  1. Bianco, A. and N. Uccella, Biophenolic components of olives. Food Research International, 2000. 33(6): p. 475-485.
  2. Akasbi, M., D.W. Shoeman, and A.S. Csallany, High-performance liquid chromatography of selected phenolic compounds in olive oils. Journal of the American Oil Chemists’ Society. 70(4): p. 367-370.