Direct Analysis of Total Antioxidant Activity of Olive Oil and Studies on the Influence of Heating-Reference-Cited by-同舟云学术

Direct Analysis of Total Antioxidant Activity of Olive Oil and Studies on the Influence of Heating

Published:2001-05-01 Issue:5 Volume:49 Page:2532-2538
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pellegrini Nicoletta¹,Visioli Francesco¹,Buratti Susanna¹,Brighenti Furio¹

Affiliation:

1. Institute of Hygiene, University of Parma, Parma, Italy, and Institute of Pharmacological Sciences and Department of Food Science and Technology, University of Milan, Milan, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf001418j

Reference41 articles.

1. Clinical trials of antioxidants in atherosclerosis: are we doing the right thing?

2. The aging paradox: free radical theory of aging

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