Antioxidant capacity of the phenolic fraction and its effect on the oxidative stability of olive oil varieties grown in the southwest of Spain

Grasas y Aceites

Volumn 65, Issue 1, 2014, Pages

  Franco, M N ^a   Galeano Diaz T ^b   Sanchez J ^a   De Miguel, C ^b   Martin Vertedor D ^a  

^a Technological Agri food Institute (INTAEX)   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

ABTS radical cation; Antioxidant capacity; Olive oil; Oxidative stability; Phenolics

Indexed keywords

EID: 84894283789     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.051513     Document Type: Article

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