Evaluation of the Phenolic Content and Antioxidant Activity of Different Seed and Nut Cakes from the Edible Oil Industry
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference46 articles.
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4. Matthäus B (2002) Antioxidant activity of extracts obtained from residues of different oilseeds. J Agric Food Chem 50:3444–3452
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