Role of vitamin E and phenolic compounds in the antioxidant capacity, measured by ESR, of virgin olive, olive and sunflower oils after frying

Author： Quiles J.L.   Ramrez-Tortosa M.C.   Gomez J.A.   Huertas J.R.   Mataix J.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.76, Iss.4, 2002-04, pp. : 461-468

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