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Journal of Chemistry
Volume 2016 (2016), Article ID 8462741, 7 pages
http://dx.doi.org/10.1155/2016/8462741
Research Article

Phenolic Compounds, Antioxidant Activity, and Other Characteristics of Extra Virgin Olive Oils from Italian Autochthonous Varieties Tonda di Villacidro, Tonda di Cagliari, Semidana, and Bosana

1Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
2Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, N. Tesle 10/V, 21000 Split, Croatia
3Department of Chemistry and Pharmacy, University of Sassari, Via F. Muroni 23/b, 07100 Sassari, Italy
4Department of Biomedical Sciences, Unit of Experimental Pathology, University of Cagliari, Cittadella Universitaria SS 554, Monserrato, 09042 Cagliari, Italy

Received 3 December 2015; Accepted 2 March 2016

Academic Editor: Maria Roca

Copyright © 2016 Carlo I. G. Tuberoso et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Carlo I. G. Tuberoso, Igor Jerković, Marialuce Maldini, and Gabriele Serreli, “Phenolic Compounds, Antioxidant Activity, and Other Characteristics of Extra Virgin Olive Oils from Italian Autochthonous Varieties Tonda di Villacidro, Tonda di Cagliari, Semidana, and Bosana,” Journal of Chemistry, vol. 2016, Article ID 8462741, 7 pages, 2016. doi:10.1155/2016/8462741