Phenolic content and antioxidant activity of olive extracts

Author:

McDonald Suzy,Prenzler Paul D,Antolovich Michael,Robards Kevin

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Importance and evolution of phenolic compoinds in olive during growth and maturation;Amiot;Journal of Agricultural and Food Chemistry,1986

2. Sample preparation in the analysis of phenolic compounds in fruits;Antolovich;Analyst,2000

3. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil;Baldioli;Journal of the American Oil Chemists’ Society,1996

4. Antioxidants in human health and disease,1999

5. Bioactive derivatives of Oleuropein from olive fruits;Bianco;Journal of Agricultural and Food Chemistry,1999

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