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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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Changes in phenolic content and antioxidant activity of Italian extra-virgin olive oils during storage

A Baiano1, G Gambacorta, C Terracone

  • 1Dept of Food Science, Univ of Foggia, Via Napoli, Foggia, Italia. a.baiano@unifg.it

Journal of Food Science
|March 28, 2009
PubMed

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