Comparative studies on the antioxidant activity of aqueous extracts of olive oils and seed oils using chemiluminescence
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry
Reference31 articles.
1. Phenolic content and antioxidant activity of olive extracts
2. Phenolic compounds and their role in oxidative processes in fruits
3. The antioxidant/anticancer potential of phenolic compounds isolated from olive oil
4. Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene
5. Free Radical-Scavenging Properties of Olive Oil Polyphenols
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