Role of vitamin E and phenolic compounds in the antioxidant capacity, measured by ESR, of virgin olive, olive and sunflower oils after frying
- Quiles, J.L.
- Ramírez-Tortosa, M.Carmen
- Gómez, J.Alfonso
- Huertas, J.R.
- Mataix, J.
ISSN: 0308-8146
Datum der Publikation: 2002
Ausgabe: 76
Nummer: 4
Seiten: 461-468
Art: Artikel