Safety evaluation of olive phenolic compounds as natural antioxidants
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/0963748031000136306
Reference17 articles.
1. Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene
2. Composition of free and hydrolyzable phenolic acids in defatted flours of ten oilseeds
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