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Volumn 23, Issue 7, 2010, Pages 711-715

Evaluation of antioxidant activities of phenolic compounds from two extra virgin olive oils

Author keywords

ABTS; Antioxidant activity; Biodiversity and nutrition; Conjugated dienes; Cultivar differences; DPPH; Extra virgin olive oil; Food analysis; Food composition; LDL oxidation; Phenolic compounds

Indexed keywords


EID: 77956547120     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2010.05.003     Document Type: Article
Times cited : (69)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.