The effects of harvest and extraction methods on the antioxidant content (phenolics, α-tocopherol, and β-carotene) in virgin olive oil
| Autor: | Gimeno, E., Castellote, A.I., Lamuela-Raventós, R.M., De la Torre, M.C., López-Sabater, M.C. |
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| Zdroj: | In Food Chemistry 2002 78(2):207-211 |
| Databáze: | ScienceDirect |
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