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.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2009

Volumen: 114

Número: 3

Pages: 806-812

Type: Article

DOI: 10.1016/J.FOODCHEM.2008.10.017 GOOGLE SCHOLAR
La source de données: Scopus