Comparative Study on Phenolic Content and Antioxidant Activity during Maturation of the Olive Cultivar Chemlali from Tunisia
Author:
Affiliation:
1. Laboratoire des Bioprocédés, Centre de Biotechnologie de Sfax, BP “K”, 3038 Sfax, Tunisia
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0497004
Reference27 articles.
1. Critical Review. Phenolic compounds in olives
2. Antioxidant and other biological activities of phenols from olives and olive oil
3. Phenolic compounds of virgin olive oil: influence of paste preparation techniques
4. Natural antioxidants from residual sources
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