Open AccessThe Effects of Ripening Stage and Mode of Culture of Chemlali, Arbequina and Koroneiki on the Capacities of Oils to Scavenge ABTS Free Radicals
Author(s) -
Mourad Jellali,
Dhouha Saidaija,
Samia Ben Mansour Gueddes,
Mohamed Braham
Publication year - 2022
Publication title -
european scientific journal
Language(s) - English
Resource type - Journals
eISSN - 1857-7881
pISSN - 1857-7431
DOI - 10.19044/esipreprint.9.2022.p381
Subject(s) - abts , ripening , cultivar , horticulture , chemistry , trolox , botany , antioxidant , antioxidant capacity , food science , biology , organic chemistry , dpph