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.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Argitalpen urtea: 2003

Alea: 51

Zenbakia: 24

Orrialdeak: 7170-7175

Mota: Artikulua

DOI: 10.1021/JF034415Q GOOGLE SCHOLAR
Datuen iturria: Scopus