Antioxidant Effect of Phenolic Compounds, α-Tocopherol, and Other Minor Components in Virgin Olive Oil

  1. Mateos, R.
  2. Domínguez, M.M.
  3. Espartero, J.L.
  4. Cert, A.
Journal:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Year of publication: 2003

Volume: 51

Issue: 24

Pages: 7170-7175

Type: Article

DOI: 10.1021/JF034415Q GOOGLE SCHOLAR
Data source: Scopus