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Antioxidant capacity of individual and combined virgin olive oil minor compounds evaluated at mild temperature (25 and 40°C) as compared to accelerated and antiradical assays
Mancebo-Campos, Vanessa, Salvador, María Desamparados, Fregapane, GiuseppeVolume:
150
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.10.162
Date:
May, 2014
File:
PDF, 1024 KB
english, 2014