Role of vitamin E and phenolic compounds in the antioxidant capacity, measured by ESR, of virgin olive, olive and sunflower oils after frying
- 30 April 2002
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 76 (4) , 461-468
- https://doi.org/10.1016/s0308-8146(01)00307-7
Abstract
No abstract availableKeywords
Funding Information
- Kementerian Pendidikan dan Kebudayaan
- Universidad de Granada
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