Antioxidant Activity of Olive Pulp and Olive Oil Phenolic Compounds of the Arbequina Cultivar-Reference-Cited by-同舟云学术

Antioxidant Activity of Olive Pulp and Olive Oil Phenolic Compounds of the Arbequina Cultivar

Published:2005-02-26 Issue:6 Volume:53 Page:2002-2008
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Morelló José-Ramón¹,Vuorela Satu¹,Romero Maria-Paz¹,Motilva Maria-José¹,Heinonen Marina¹

Affiliation:

1. Food Technology Department, CeRTA-TPV, Escuela Técnica Superior de Ingeniería Agraria, Universidad de Lleida, Av/Alcalde Rovira Roure 191, 25198 Lleida, Spain, and Department of Applied Chemistry and Microbiology, Division of Food Chemistry, University of Helsinki, P.O. Box 27, 00014 University of Helsinki, Finland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf048386a

Reference31 articles.

1. Biotransformations of phenolic compounds in Olea europaea L.

2. Oleuropein and related compounds

3. Liquid chromatography with electrospray ionisation mass spectrometric detection of phenolic compounds from Olea europaea

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