, Boskou Laboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle University, Greece

• Grasas y Aceites Vol. 49 No. 1 (1998) - Research
  Antioxidative activity of 3,4-dihydroxyplienylacetic acid and α-tocopherol on the triglyceride matrix of olive oil. Effect of acidity.
  Abstract  PDF