Výsledky vyhledávání - "Mourad Jellali"

The Effects of Ripening Stage and Mode of Culture of Chemlali, Arbequina, and Koroneiki on the Capacities of Oils to Scavenge ABTS Free Radicals

Autor: Mourad Jellali, Dhouha Saidana Naija, Samia Ben Mansour Gueddes, Mohamed Braham

Publikováno v: European Scientific Journal, ESJ. 19:125

This paper focuses on evaluating the antioxidant power of olive oil against the cation radical ABTS•+ according to cultivars (Chemlali, Arbequina and Koroneiki), culture modes (extensive and intensive), ripening stages (November and December corres

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4dad1c15e15585a3bb5170d80875a6ee
https://doi.org/10.19044/esj.2023.v19n15p125

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