► Assessment of phenolic compounds in virgin olive oil by response surface methodology with particular focus on flavonoids and lignans

Autores: Antonia de Torres, Francisco Espínola, Manuel Moya, Sonia Alcalá, Alfonso M. Vidal, Eulogio Castro

Revista: LWT-Food Science and Technology

https://www.sciencedirect.com/science/article/pii/S0023643817308824

doi: https://doi.org/10.1016/j.lwt.2017.12.003

LWT Journal