The antioxidant activity of two virgin olive oils, obtained from the same olive (Olea europaea sativa) batch but processed with different hammer crushing conditions, was evaluated by measuring their protective action towards linoleic acid peroxidation in a micellar system. The antioxidant efยฎciency
โฆ LIBER โฆ
Simple phenolic content in olive oil residues as a function of extraction systems
โ Scribed by L Lesage-Meessen; D Navarro; S Maunier; J-C Sigoillot; J Lorquin; M Delattre; J-L Simon; M Asther; M Labat
- Book ID
- 108433580
- Publisher
- Elsevier Science
- Year
- 2001
- Tongue
- English
- Weight
- 162 KB
- Volume
- 75
- Category
- Article
- ISSN
- 0308-8146
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