Antioxidant capacity of tomato juice functionalised with enzymatically synthesised hydroxytyrosol
Version of Record online: 15 APR 2003
© 2003 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 83, Issue 7, pages 658–666, 15 May 2003
How to Cite
Larrosa, M., Espín, J. C. and Tomás-Barberán, F. A. (2003), Antioxidant capacity of tomato juice functionalised with enzymatically synthesised hydroxytyrosol. J. Sci. Food Agric., 83: 658–666. doi: 10.1002/jsfa.1342
- Issue online: 15 APR 2003
- Version of Record online: 15 APR 2003
- Manuscript Accepted: 19 NOV 2002
- Manuscript Revised: 29 MAY 2002
- Manuscript Received: 1 MAR 2002
- Comisión Interministerial de Ciencia y Tecnología (CICYT), Spain. Grant Number: AGL2000-2014
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