Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene

著者: Robert W. Owen, Walter Mier, Attilio Giacosa, William E. Hull, B. Spiegelhalder, Helmut Bartsch - Food and Chemical Toxicology 2000 被引用: 572