Work

Evaluation of antioxidant activities of phenolic compounds from two extra virgin olive oils

Year: 2010

Type: article

Source: Journal of Food Composition and Analysis

DOI: 10.1016/j.jfca.2010.05.003

Authors: A. Nakbi, M. Issaoui, S. Dabbou, N. Koubaa, A. Echbili, M. Hammami, N. Attia

Institution: University of Monastir

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Good health and well-being

Open Access status: closed

OpenAlex ID: W2015579243

FWCI: 2.07

Cites: 41

Cited by: 83

Related to: 10