Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils
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Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils
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scientific article published on 12 May 2007
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wetenschappelijk artikel
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name
Evaluation of the influence of ...... ity of extra-virgin olive oils
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Evaluation of the influence of ...... ity of extra-virgin olive oils
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type
label
Evaluation of the influence of ...... ity of extra-virgin olive oils
@en
Evaluation of the influence of ...... ity of extra-virgin olive oils
@nl
prefLabel
Evaluation of the influence of ...... ity of extra-virgin olive oils
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Evaluation of the influence of ...... ity of extra-virgin olive oils
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P50
P356
P1476
Evaluation of the influence of ...... ity of extra-virgin olive oils
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P2093
Alessandra Bendini
Giovanni Lercker
P304
P356
10.1021/JF070186M
P577
2007-05-12T00:00:00Z