Antioxidant activity of the phenolic compounds released by hydrothermal treatments of olive tree pruning

  1. Conde, E.
  2. Cara, C.
  3. Moure, A.
  4. Ruiz, E.
  5. Castro, E.
  6. Domínguez, H.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2009

Volume: 114

Issue: 3

Pages: 806-812

Type: Article

DOI: 10.1016/J.FOODCHEM.2008.10.017 GOOGLE SCHOLAR

Sustainable development goals

info

SDG classification obtained using Aurora SDG artificial intelligence model.

Data source: Scopus