Antioxidant capacity determination of extra virgin olive oils unsaponifiable fraction by crocin bleaching inhibition method

被引：0
|
作者：
Finotti, E [1 ]
Paoletti, F [1 ]
Bertone, A [1 ]
Galassi, P [1 ]
Quaglia, G [1 ]
机构：
[1] Ist Nazl Nutr, I-00178 Rome, Italy
来源：
NAHRUNG-FOOD | 1998年 / 42卷 / 05期
关键词：
D O I：
10.1002/(SICI)1521-3803(199810)42:05<324::AID-FOOD324>3.3.CO;2-X
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：324 / 325
页数：2
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