학술논문
Comparison of the Radical Scavenging Potential of Polar and Lipidic Fractions of Olive Oil and Other Vegetable Oils under Normal Conditions and after Thermal Treatment
Document Type
Article
Author
Source
In: Journal of Agricultural and Food Chemistry . (Journal of Agricultural and Food Chemistry, 21 April 2004, 52(8):2358-2365)
Subject
Language
English
ISSN
00218561