The effects of harvest and extraction methods on the antioxidant content (phenolics, α-tocopherol, and β-carotene) in virgin olive oil
- 1 August 2002
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 78 (2) , 207-211
- https://doi.org/10.1016/s0308-8146(01)00399-5
Abstract
No abstract availableKeywords
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