Antioxidants, Radical-Scavenging and Protein Carbonylation Inhibition Capacity of Six Monocultivar Virgin Olive Oils in Istria (Croatia)

Acta Alimentaria - Hungary
doi 10.1556/aalim.2015.0014
Full Text
Abstract

Available in full text

Categories
Food Science
Date
Authors
Publisher

Akademiai Kiado Zrt.

Related search

Composition and Qualitative Characteristics of Virgin Olive Oils Produced in Northern Adriatic Region, Republic of Croatia

Grasas y Aceites
Organic ChemistryFood Science
2001English

Sensory Analysis of Virgin Olive Oils

2012English

Analysis and Characterization of Extra Virgin Olive Oils

Open Schools Journal for Open Science
2018English

Biogenesis of «fusty» Defect in Virgin Olive Oils

Grasas y Aceites
Organic ChemistryFood Science
1996English

Characterization of European Virgin Olive Oils Using Fatty Acids

Grasas y Aceites
Organic ChemistryFood Science
1993English

Italian National Database of Monovarietal Extra Virgin Olive Oils

2013English

Expert Panel Assessment of 57 Monocultivar Olive Oils Produced From the Tuscan Germplasm

Open Agriculture Journal
Animal ScienceZoologyAgronomySoil ScienceCrop Science
2012English

Free Radical Scavenging Capacity and Anti-Biofilm Potentiality of Six Wild Edible Fruits From Burkina Faso

International Journal of Current Microbiology and Applied Sciences
2018English

Free Radical Scavenging and Tyrosinase Inhibition Activity of Oils and Sericin Extracted From Thai Native Silkworms (Bombyx Mori)

Pharmaceutical Biology
Molecular MedicinePharmacologyComplementaryAlternative MedicinePharmaceutical ScienceMedicineDrug Discovery
2010English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy