Chlorophyll and Carotenoid Composition in Virgin Olive Oils from Various Spanish Olive Varieties

• 1 September 1996
• journal article
• research article
• Published by Wiley in Journal of the Science of Food and Agriculture
• Vol. 72  (1) , 31-39
• https://doi.org/10.1002/(sici)1097-0010(199609)72:1<31::aid-jsfa619>3.0.co;2-5

Abstract

Keywords

• CHLOROPHYLL
• PHEOPHYTIN
• PHEOPHORBIDE
• CAROTENOID
• PROVITAMIN A
• CHLOROPHYLLASE
• OLIVE OIL