Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive Oil

Journal of Agricultural and Food Chemistry - Tập 53 Số 23 - Trang 8918-8925 - 2005
Alegría Carrasco‐Pancorbo1, Lorenzo Cerretani1, Alessandra Bendini1, Antonio Segura‐Carretero1, Michele Del Carlo1, Tullia Gallina Toschi1, Giovanni Lercker1, Darío Compagnone1, Alberto Fernández‐Gutiérrez1
1Department of Analytical Chemistry, Faculty of Sciences, University of Granada, C/Fuentenueva s/n, E-18071 Granada, Spain, Department of Food Science, University of Bologna, P.zza Goidanich 60, 47023 Cesena (FC), Italy, and Department of Food Science, University of Teramo, Via C. Lerici 1, Mosciano Stazione (TE) 64023, Italy

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