PUBLICACIÓN

Phenolic compounds and antioxidant capacity of virgin olive oil

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Franco M.N., Galeano-Diaz T., Lopez O., Fernandez-Bolanos J.G., Sanchez J., De Miguel C., Gil M.V., Martin-Vertedor D.

2014 FOOD CHEMISTRY

Analytical Chemistry (Q1), Food Science (Q1), Medicine (miscellaneous) (Q1)

JCR: 3.391

SJR: 1.557


CITAS

152

DOI

10.1016/j.foodchem.2014.04.091

EID

2-s2.0-84901928184

ISSN

0308-8146

EISSN

1873-7072

BIBTEX

@article{RID:0915140630903-1, title = {Phenolic compounds and antioxidant capacity of virgin olive oil}, journal = {Food Chemistry}, year = {2014}, author = {Nieves Franco, Ma and Galeano-Diaz, Teresa and Lopez, Oscar and Fernandez-Bolanos, Jose G. and Sanchez, Jacinto and De Miguel, Concepcion and Victoria Gil, Ma and Martin-Vertedor, Daniel}, volume = {163}, pages = {289-298} }


AUTORES DE LA UEX