[1]
Franco, M.N., Galeano-Díaz, T., Sánchez, J., De Miguel, C. and Martín-Vertedor, D. 2014. Antioxidant capacity of the phenolic fraction and its effect on the oxidative stability of olive oil varieties grown in the southwest of Spain. Grasas y Aceites. 65, 1 (Mar. 2014), e004. DOI:https://doi.org/10.3989/gya.051513.