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 - Shela Gorinstein; Olga Martin-Belloso; Elena Katrich; Antonin Lojek; Milan __; Nuria Gligelmo-Miguel; Ratiporn Haruenkit; Yong-Seo Park; Soon-Teck Jung; Simon Trakhtenberg (My University, 2003)
Keywords: ABTS; beta-Carotene; Carotene; Edible Oils Quality and Analysis