Phenolic compounds and antioxidant capacity of virgin olive oil

Literals

fabio:hasPublicationYear
- 2014
dcterms:creator
- Franco M.
dcterms:contributor
- Franco M.N., Galeano-Diaz T., Lopez O., Fernandez-Bolanos J.G., Sanchez J., De Miguel C., Gil M.V., Martin-Vertedor D.
ou: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} }
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84901928184&origin=inward
bibo:issn
- 0308-8146
ou:eid
- 2-s2.0-84901928184
vivo:identifier
- 2014-352
bibo:doi
- 10.1016/j.foodchem.2014.04.091
bibo:eissn
- 1873-7072
bibo:page_range
- 289-298
dcterms:publisher
- Food Chemistry
ou:tipoPublicacion
- Article
dcterms:title
- Phenolic compounds and antioxidant capacity of virgin olive oil
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84901928184&origin=inward
ou:urlOrcid
- http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000338609500041&KeyUID=WOS:000338609500041
bibo:volume
- 163