Ferric ions reduce the antioxidant activity of the phenolic fraction of virgin olive oil

Journal of Food Science

Volumn 67, Issue 3, 2002, Pages 943-947

  Keceli, T ^a   Gordon, M H ^b  

^a CUKUROVA UNIVERSITY   (Turkey)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Antioxidant; Ferric ions; Iron; Olive oil; Phenolic

Indexed keywords

HELIANTHUS;

EID: 0036259715     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09432.x     Document Type: Article

References (26)

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