Partitioning of Olive Oil Antioxidants between Oil and Water Phases

Panayotis S. Rodis; Vaios T. Karathanos; Antonia Mantzavinou

doi:10.1021/jf010864j

journal article Jan 01, 2002

Partitioning of Olive Oil Antioxidants between Oil and Water Phases

Panayotis S. Rodis Vaios T. Karathanos Antonia Mantzavinou

Journal of Agricultural and Food Chemistry Vol. 50 No. 3 pp. 596-601 · American Chemical Society (ACS)

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Details

Published: Jan 01, 2002
Vol/Issue: 50(3)
Pages: 596-601

Authors

P

Panayotis S. Rodis

Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, Votanikos 11855, Athens, Greece

V

Vaios T. Karathanos

Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, Votanikos 11855, Athens, Greece

A

Antonia Mantzavinou

Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, Votanikos 11855, Athens, Greece

Cite This Article

Panayotis S. Rodis, Vaios T. Karathanos, Antonia Mantzavinou (2002). Partitioning of Olive Oil Antioxidants between Oil and Water Phases. Journal of Agricultural and Food Chemistry, 50(3), 596-601. https://doi.org/10.1021/jf010864j

Partitioning of Olive Oil Antioxidants between Oil and Water Phases

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