Comparison of the Radical Scavenging Potential of Polar and Lipidic Fractions of Olive Oil and Other Vegetable Oils under Normal Conditions and after Thermal Treatment
Valavanidis, Athanasios, Nisiotou, Christala, Papageorgiou, Yiannis, Kremli, Ioulia, Satravelas, Nikolaos, Zinieris, Nikolaos, Zygalaki, HelenТом:
52
Мова:
english
Журнал:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf030491h
Date:
April, 2004
Файл:
PDF, 212 KB
english, 2004
File converter
Більше результатів пошуку
More benefits 
