(Q34171691)

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Changes in phenolic composition and antioxidant activity of virgin olive oil during frying.

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12537439

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17 December 2019

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Changes in phenolic composition and antioxidant activity of virgin olive oil during frying (English)

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Europe PubMed Central

PubMed ID

12537439

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:12537439%20AND%20SRC:MED&resulttype=core&format=json

17 December 2019

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12537439

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:12537439%20AND%20SRC:MED&resulttype=core&format=json

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17 December 2019

Giuseppe Fregapane

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2

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Europe PubMed Central

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12537439

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:12537439%20AND%20SRC:MED&resulttype=core&format=json

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17 December 2019

M Desamparados Salvador

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3

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12537439

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17 December 2019

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Michael H Gordon

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4

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12537439

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17 December 2019

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English

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1 January 2003

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12537439

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17 December 2019

published in

Journal of Agricultural and Food Chemistry

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PubMed ID

12537439

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:12537439%20AND%20SRC:MED&resulttype=core&format=json

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17 December 2019

volume

51

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12537439

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17 December 2019

issue

3

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12537439

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17 December 2019

page(s)

667-672

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PubMed ID

12537439

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:12537439%20AND%20SRC:MED&resulttype=core&format=json

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17 December 2019

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DOI

10.1021/JF025932W

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Europe PubMed Central

PubMed ID

12537439

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:12537439%20AND%20SRC:MED&resulttype=core&format=json

17 December 2019

1 reference

Europe PubMed Central

PubMed ID

12537439

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:12537439%20AND%20SRC:MED&resulttype=core&format=json

(Q34171691)

Changes in phenolic composition and antioxidant activity of virgin olive oil during frying.

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