M. Zeitoun, Hanem M.M. Manso, Sameh Ezzat, S. Sohaimy
{"title":"预处理对橄榄叶酚类物质含量及抗氧化活性的影响","authors":"M. Zeitoun, Hanem M.M. Manso, Sameh Ezzat, S. Sohaimy","doi":"10.3923/AJFT.2017.132.139","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"48 1","pages":"132-139"},"PeriodicalIF":0.0000,"publicationDate":"2017-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"14","resultStr":"{\"title\":\"Effect of Pretreatment of Olive Leaves on Phenolic Content and Antioxidant Activity\",\"authors\":\"M. Zeitoun, Hanem M.M. Manso, Sameh Ezzat, S. Sohaimy\",\"doi\":\"10.3923/AJFT.2017.132.139\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":7562,\"journal\":{\"name\":\"American Journal of Food Technology\",\"volume\":\"48 1\",\"pages\":\"132-139\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2017-02-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"14\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"American Journal of Food Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3923/AJFT.2017.132.139\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"American Journal of Food Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3923/AJFT.2017.132.139","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}