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1 Ergebnisse
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Oleocanthalic acid from extra-virgin olive oil: Analysis, p..:
Esposito Salsano, Jasmine
;
Pinto, Diana
;
Rodrigues, Francisca
...
Journal of Food Composition and Analysis. 105 (2022) - p. 104160 , 2022
Link:
https://doi.org/10.1016/j.jfca.2021.104160
RT Journal T1
Oleocanthalic acid from extra-virgin olive oil: Analysis, preparative isolation and radical scavenging activity
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfca.2021.104160&Exemplar=1&LAN=DE A1 Esposito Salsano, Jasmine A1 Pinto, Diana A1 Rodrigues, Francisca A1 Saba, Alessandro A1 Manera, Clementina A1 Digiacomo, Maria A1 Macchia, Marco PB Elsevier BV YR 2022 SN 0889-1575 JF Journal of Food Composition and Analysis VO 105 SP 104160 LK http://dx.doi.org/https://doi.org/10.1016/j.jfca.2021.104160 DO https://doi.org/10.1016/j.jfca.2021.104160 SF ELIB - SuUB Bremen
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