Antioxidant Activity and Bioactive Compounds of Tea Seed (Camellia oleifera Abel.) Oil
Author:
Affiliation:
1. Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, Republic of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf052325a
Reference31 articles.
1. Phenolic Compounds in Food and Their Effects on Health II
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