African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12488

Full Length Research Paper

Characterization and quantification of phenolic compounds of extra-virgin olive oils according to their blending proportions

Youssef Ouni*
  • Youssef Ouni*
  • Laboratoire Caractérisation et Qualité de l’huile d’Olive, Centre de Biotechnologie de Borj-Cedria, B.P. 901, 2050 Hammam-Lif, Tunisia.
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Mokhtar Guerfel
  • Mokhtar Guerfel
  • Laboratoire Caractérisation et Qualité de l’huile d’Olive, Centre de Biotechnologie de Borj-Cedria, B.P. 901, 2050 Hammam-Lif, Tunisia.
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Linda Ben Yahia
  • Linda Ben Yahia
  • High School of Food Industry of Tunisia, Laboratory of Preservation and Valorisation of Food Products, 58, Rue Alain SAVARY, Cité Elkhadra, Tunis 1003, Tunisie.
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Mokhtar Zarrouk
  • Mokhtar Zarrouk
  • Laboratoire Caractérisation et Qualité de l’huile d’Olive, Centre de Biotechnologie de Borj-Cedria, B.P. 901, 2050 Hammam-Lif, Tunisia.
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  •  Accepted: 12 July 2012
  •  Published: 19 March 2014

How to cite this article

APA /
Ouni, Y. , Guerfel, M. , Yahia, L. B. & Zarrouk, M. (2014). Characterization and quantification of phenolic compounds of extra-virgin olive oils according to their blending proportions. African Journal of Biotechnology , 13(12), 1386-1392.
Chicago /
Youssef Ouni, Mokhtar Guerfel, Linda Ben Yahia and Mokhtar Zarrouk. "Characterization and quantification of phenolic compounds of extra-virgin olive oils according to their blending proportions." African Journal of Biotechnology 13, no. 12 (2014): 1386-1392.
MLA /
Youssef Ouni, et al. "Characterization and quantification of phenolic compounds of extra-virgin olive oils according to their blending proportions." African Journal of Biotechnology 13.12 (2014): 1386-1392.
DOI /
https://doi.org/10.5897/AJB12.1763
URL /
https://ftp.academicjournals.org/journal/AJB/article-abstract/5BC9ACD46559

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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