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.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2009

Alea: 114

Zenbakia: 3

Orrialdeak: 806-812

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2008.10.017 GOOGLE SCHOLAR
Datuen iturria: Scopus