TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY OF VARIETIES OF SPANISH EXTRA VIRGIN OLIVE OILS

被引：0
|
作者：
Borges, T. H. [1 ,2 ,3 ]
Seiquer, I [1 ]
Cabrera-Vique, C. [2 ]
机构：
[1] CSIC, Estn Expt Zaidin, Dept Fisiol & Bioquim Nutr Anim, Granada 18100, Spain
[2] Univ Granada, Fac Farm, Dept Nutr & Bromatol, Granada 18012, Spain
[3] CAPES Fdn, Minist Educ Brazil, Brasilia, DF, Brazil
来源：
ACTA PHYSIOLOGICA | 2014年 / 212卷
关键词：
D O I：
暂无
中图分类号：
Q4 [生理学];
学科分类号：
071003 ;
摘要：
P118
引用
收藏
页码：91 / 91
页数：1
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