Relationships between oxidative stability, triacylglycerol composition, and antioxidant content in olive oil matrices

  1. Mateos, R.
  2. Trujillo, M.
  3. Carmen Pérez-Camino, M.
  4. Moreda, W.
  5. Cert, A.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Argitalpen urtea: 2005

Alea: 53

Zenbakia: 14

Orrialdeak: 5766-5771

Mota: Artikulua

DOI: 10.1021/JF0504263 GOOGLE SCHOLAR
Datuen iturria: Scopus