Antioxidant activity of virgin olive oil phenolic compounds in a micellar system
- 1 October 1999
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 79 (13), 1803-1808
- https://doi.org/10.1002/(sici)1097-0010(199910)79:13<1803::aid-jsfa439>3.0.co;2-b
Abstract
No abstract availableKeywords
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