Antioxidant capacity of tomato juice functionalised with enzymatically synthesised hydroxytyrosol

  1. Larrosa, M.
  2. Espin, J.C.
  3. Tomás-Barberán, F.A.
Aldizkaria:
Journal of the Science of Food and Agriculture

ISSN: 0022-5142

Argitalpen urtea: 2003

Alea: 83

Zenbakia: 7

Orrialdeak: 658-666

Mota: Artikulua

DOI: 10.1002/JSFA.1342 GOOGLE SCHOLAR
Datuen iturria: Scopus