Antioxidant effects of extra virgin olive oil enriched by myrtle phenolic extracts on iron-mediated lipid peroxidation under intestinal conditions model

Literals

• ou:vecesCitado
  • 26
• dcterms:publisher
  • Food Chemistry
• bibo:doi
  • 10.1016/j.foodchem.2017.04.106
• dcterms:creator
  • Dairi S.
• vivo:identifier
  • 2017-403
• fabio:hasPublicationYear
  • 2017
• dcterms:contributor
  • Dairi S.; Carbonneau M.-A.; Galeano-Diaz T.; Remini H.; Dahmoune F.; Aoun O.; Belbahi A.; Lauret C.; Cristol J.-P.; Madani K.
• ou:eid
  • 2-s2.0-85019666535
• bibo:issn
  • 0308-8146
• bibo:page_range
  • 297-304
• bibo:eissn
  • 1873-7072
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Antioxidant effects of extra virgin olive oil enriched by myrtle phenolic extracts on iron-mediated lipid peroxidation under intestinal conditions model
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85019666535&origin=inward
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85019666535&origin=inward
• bibo:volume
  • 237

Typed Literals

• dcterms:created
  • 2017-12-15T00:00:00 (xsd:dateTime)

Relations

• ou:publicadaEnRevista
  • FOOD CHEMISTRY

Inverse Relations

• Has related: ou:tienePublicacion
  • MARÍA TERESA GALEANO DÍAZ