Comparison of the contents of the main biochemical compounds and the antioxidant activity of some Spanish olive oils as determined by four different radical scavenging tests

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dc.contributor.authorShela Gorinstein
dc.contributor.authorOlga Martin-Belloso
dc.contributor.authorElena Katrich
dc.contributor.authorAntonin Lojek
dc.contributor.authorMilan _�_
dc.contributor.authorNuria Gligelmo-Miguel
dc.contributor.authorRatiporn Haruenkit
dc.contributor.authorYong-Seo Park
dc.contributor.authorSoon-Teck Jung
dc.contributor.authorSimon Trakhtenberg
dc.date.accessioned2025-07-21T05:47:33Z
dc.date.issued2003-03-01
dc.identifier.doi10.1016/s0955-2863(02)00278-4
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/438
dc.subjectABTS
dc.subjectbeta-Carotene
dc.subjectCarotene
dc.subject.classificationEdible Oils Quality and Analysis
dc.titleComparison of the contents of the main biochemical compounds and the antioxidant activity of some Spanish olive oils as determined by four different radical scavenging tests
dc.typeArticle

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