Oleocanthalic acid from extra-virgin olive oil: analysis, preparative isolation and radical scavenging activity
出版年份 2021 全文链接
标题
Oleocanthalic acid from extra-virgin olive oil: analysis, preparative isolation and radical scavenging activity
作者
关键词
oleocanthalic acid, extra-virgin olive oil, HPLC, isolation, purification, characterization, radical scavenging
出版物
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume -, Issue -, Pages 104160
出版商
Elsevier BV
发表日期
2021-09-03
DOI
10.1016/j.jfca.2021.104160
参考文献
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