Antioxidant capacity of the phenolic fraction and its effect on the oxidative stability of olive oil varieties grown in the southwest of Spain

Literals

bibo:volume
- 65
dcterms:creator
- Franco M.
dcterms:contributor
- Franco M.N., Galeano-Diaz T., Sanchez J., De Miguel C., Martin-Vertedor D.
ou:bibtex
- @article { demiguelgordillo2014,title = {Antioxidant capacity of the phenolic fraction and its effect on the oxidative stability of olive oil varieties grown in the southwest of Spain},journal = {Grasas y Aceites},year = {2014},volume = {65},number = {1},author = {Franco, M.N. and Galeano-Díaz, T. and Sánchez, J. and De Miguel, C. and Martín-Vertedor, D.}}
bibo:issn
- 0017-3495
vivo:identifier
- 2014-354
ou:eid
- 2-s2.0-84894283789
ou:editorial
- Consejo Superior de Investigaciones Científicas (CSIC)
bibo:eissn
- 1988-4214
bibo:doi
- 10.3989/gya.051513
fabio:hasPublicationYear
- 2014
dcterms:publisher
- Grasas y Aceites
ou:tipoPublicacion
- Article
dcterms:title
- Antioxidant capacity of the phenolic fraction and its effect on the oxidative stability of olive oil varieties grown in the southwest of Spain
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84894283789&origin=inward
ou:urlDialnet
- https://dialnet.unirioja.es/servlet/articulo?codigo=4690489
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84894283789&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84894283789&origin=inward
ou:vecesCitado
- 21