Isolation of antioxidative secoiridoids from olive wood (Olea europaea L.) guided by on-line HPLC-DAD-radical scavenging detection

  1. Pérez-Bonilla, M.
  2. Salido, S.
  3. van Beek, T.A.
  4. Waard, P.D.
  5. Linares-Palomino, P.J.
  6. Sánchez, A.
  7. Altarejos, J.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2011

Volumen: 124

Número: 1

Pages: 36-41

Type: Article

DOI: 10.1016/J.FOODCHEM.2010.05.099 GOOGLE SCHOLAR
La source de données: Scopus