Author:
Tomassetti M.,Vecchio S.,Campanella L.,Dragone R.
Subject
General Medicine,Food Science,Analytical Chemistry
Reference28 articles.
1. New investigation of the isothermal oxidation of extra virgin olive oil: Determination of free radicals, total polyphenols, total antioxidant capacity, and kinetic data;Amati;Journal of Agricultural and Food Chemistry,2008
2. AOCS (1964). Methods Cd 12-57. In Official and tentative method of the American oil chemist’s society (Vol. 1, 3rd ed., pp. 1-4). Champaign, IL: AOCS.
3. Chimica degli Alimenti;Biffoli,1984
4. Study of thermooxidative behaviour of edible oils by thermal analysis;Buzás;Journal of the American Oil Chemists Society,1979
5. Superoxide dismutase biosensors working in non-aqueous solvent;Campanella;Fresenius’ Journal of Analytical Chemistry,2001
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献