Antioxidant activity of the fractions separated from the unsaponifiable matter of bene hull oil

Author:

Farhoosh Reza,Tavassoli-Kafrani Mohammad Hossein,Sharif Ali

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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2. Fruit quality and olive leaf and stone addition affect picual virgin olive oil triterpenic content;Allouche;Journal of Agricultural and Food Chemistry,2009

3. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The frap assay;Benzie;Analytical Biochemistry,1996

4. Structure and properties of carotenoids in relation to function;Britton;The FASEB Journal,1995

5. The effect of operational parameters of the Rancimat method on the determination of the oxidative stability measures and shelf-life prediction of soybean oil;Farhoosh;Journal of the American Oil Chemists’ Society,2007

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