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.
Revue:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Année de publication: 2005

Volumen: 53

Número: 14

Pages: 5766-5771

Type: Article

DOI: 10.1021/JF0504263 GOOGLE SCHOLAR
La source de données: Scopus