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Food chemistry, v.68 no.4, 2000년, pp.457 - 462
Benavente-Garcı́a, O (Research and Development Department, Furfural Españ) , Castillo, J (ol S.A., Camino Viejo de Pliego s) , Lorente, J (Research and Development Department, Furfural Españ) , Ortuño, A (ol S.A., Camino Viejo de Pliego s) , Del Rio, J.A (Research and Development Department, Furfural Españ)
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AbstractThe purpose of this study was to identify the main phenolic compounds present in an olive leaf extract (OL) in order to delineate the differential antioxidant activities of these compounds through the extent of their abilities to scavenge the ABTS+ radical cation and to clarify the structura...
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