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
Year of publication: 2002
Volume: 76
Issue: 4
Pages: 461-468
Type: Article