A Quantitative Comparison of Oleuropein and Hydroxytyrosol Levels in Olive Leaf Extracts on the Australian & North American Marketplace

Autor:	Ian Breakspear
Rok vydání:	2019
Předmět:	chemistry.chemical_compound Olive leaf Complementary and alternative medicine chemistry Oleuropein Hydroxytyrosol Food science Biology
Zdroj:	Advances in Integrative Medicine. 6:S9-S10
ISSN:	2212-9588
DOI:	10.1016/j.aimed.2019.03.026
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0f6baee034c76441fe6ad2baa072a50d https://doi.org/10.1016/j.aimed.2019.03.026 Zobrazit plný text záznamu Full Text from ScienceDirect