Physicochemical properties of natural phenolics from grapes and olive oil byproducts and their antioxidant activity in frozen horse mackerel fillets

Citation
Pazos, M., Alonso, A., Fernández-Bolaños, J., Torres, J. L., & Medina, I. (2005). Physicochemical Properties of Natural Phenolics from Grapes and Olive Oil Byproducts and Their Antioxidant Activity in Frozen Horse Mackerel Fillets. Journal of Agricultural and Food Chemistry, 54(2), 366–373. https://doi.org/10.1021/jf0518296
DOI:
DOI: 10.1021/jf0518296
Year of publication:
2006
Authors participating in BCBHub:
Manuel Pazos Palmeiro