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

Nahrung-food Pub Date : 1998-10-01 DOI:10.1002/(SICI)1521-3803(199810)42:05<324::AID-FOOD324>3.3.CO;2-X
E. Finotti, F. Paoletti, A. Bertone, P. Galassi, G. Quaglia
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引用次数: 8
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藏红花素漂白抑制法测定特级初榨橄榄油不皂化部分的抗氧化能力
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Nahrung-food
Nahrung-food
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