Coulometrically determined antioxidant capacity (CDAC) as a possible parameter to categorize extra virgin olive oil
Francesco Siano, Gianluca Picariello, Ermanno Vasca
Topics & Concepts
AntioxidantAntioxidant capacityOlive oilChemistryFood scienceChromatographyOrganic chemistryEdible Oils Quality and AnalysisSpectroscopy and Chemometric AnalysesElectrochemical Analysis and Applications