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A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
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Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil

A Carrasco-Pancorbo1, L Cerretani, A Bendini

  • 1Department of Analytical Chemistry, Faculty of Sciences, University of Granada, C/Fuentenueva s/n, E-18071 Granada, Spain.

Journal of Agricultural and Food Chemistry
|November 10, 2005
PubMed

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