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	Stability and antioxidant potential of purified olive mill wastewater extracts
	He, Jingren*; Alister-Briggs, Michelle; Lyster, Ted De; Jones, Graham P.
刊名	Food Chemistry
	2012
卷号	131期号:4页码:1312-1321
关键词	Olive mill wastewaters Resin Secoiridoids Total phenols Stability Antioxidant activity Storage conditions
ISSN号	0308-8146
DOI	10.1016/j.foodchem.2011.09.124
URL标识	查看原文
WOS记录号	WOS:000298273200031;EI:20114814556165
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5577432
专题	武汉轻工大学
作者单位	[He, Jingren] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.
推荐引用方式 GB/T 7714	He, Jingren*,Alister-Briggs, Michelle,Lyster, Ted De,et al. Stability and antioxidant potential of purified olive mill wastewater extracts[J]. Food Chemistry,2012,131(4):1312-1321.
APA	He, Jingren*,Alister-Briggs, Michelle,Lyster, Ted De,&Jones, Graham P..(2012).Stability and antioxidant potential of purified olive mill wastewater extracts.Food Chemistry,131(4),1312-1321.
MLA	He, Jingren*,et al."Stability and antioxidant potential of purified olive mill wastewater extracts".Food Chemistry 131.4(2012):1312-1321.

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