TY  - JOUR 
AU  - Oueslati, Imen
AU  - Taamalli, Amani
AU  - Arráez Román, David
AU  - Segura Carretero, Antonio
PY  - 2017
UR  - http://hdl.handle.net/10481/58951
AB  - The goal of this work was to monitor the hydrophilic profile of the virgin olive oil (VOO)
of the second main Tunisian variety, ‘‘Chétoui”, in order to achieve a better understanding of the
behavior of the bioactive phenolic compounds during 0, 2,...
LA  - eng
PB  - Elsevier BV
KW  - Tunisian olive variety
KW  - Olive oil degradation
KW  - Thermo-oxidation
KW  - Phenolic compounds
KW  - Conventional oven
TI  - Assessment of conventional and microwave heating effects on the variation of the bioactive compounds of Chétoui VOO using HPLC-DAD-ESI-TOF-MS
DO  - 10.1016/j.arabjc.2017.08.011
ER  -