| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10545061 | Food Chemistry | 2005 | 8 Pages |
Abstract
The results suggested that 3,4-dihydroxyphenyl acetic acid, hydroxytyrosol and OMWW extract possess useful antioxidant properties and may be used as alternatives in the search for natural replacement of synthetic antioxidant food additives.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ines Fki, Noureddine Allouche, Sami Sayadi,