Open AccessAntioxidative activity of 3,4-dihydroxyplienylacetic acid and α-tocopherol on the triglyceride matrix of olive oil. Effect of acidity.
Author(s) -
Georgios Blekas,
Dimitrios-Christos Boskou
Publication year - 1998
Publication title -
grasas y aceites
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.384
H-Index - 46
eISSN - 1988-4214
pISSN - 0017-3495
DOI - 10.3989/gya.1998.v49.i1.705
Subject(s) - tocopherol , olive oil , chemistry , food science , triglyceride , safflower oil , matrix (chemical analysis) , biochemistry , antioxidant , chromatography , cholesterol , vitamin e