Antioxidant activity of olive phenols: mechanistic investigation and characterization of oxidation products by mass spectrometry - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Organic & Biomolecular Chemistry Year : 2005

Antioxidant activity of olive phenols: mechanistic investigation and characterization of oxidation products by mass spectrometry

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Food engineering Chemical and Process Engineering Life Sciences [q-bio]

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https://hal.inrae.fr/hal-02674614

Submitted on : Sunday, May 31, 2020-5:13:29 PM

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hal-02674614 , version 1 (31-05-2020)

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  • HAL Id : hal-02674614 , version 1
  • PRODINRA : 76404

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M. Roche, C. Dufour, Nathalie Mora, O. Dangles. Antioxidant activity of olive phenols: mechanistic investigation and characterization of oxidation products by mass spectrometry. Organic & Biomolecular Chemistry, 2005, 3, pp.423-430. ⟨hal-02674614⟩

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