Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene

Robert W. Owen, Walter Mier, Attilio Giacosa, William E. Hull, B. Spiegelhalder, Helmut Bartsch

Food and Chemical Toxicology · 2000 · 572 citations · 31 references

Concepts

References

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