@Article{ QUILES_RAMIREZ_GÓMEZ_RODRIGUEZ_HUERTAS_MATAIX:461-468,

author = { JOSE LUIS QUILES MORALES and MARIA CARMEN RAMIREZ TORTOSA and J ALFONSO GÓMEZ and JESUS FRANCISCO RODRIGUEZ HUERTAS and J. R. HUERTAS and FRANCISCO JOSÉ MATAIX VERDU } ,

title = { ROLE OF VITAMIN E AND PHENOLIC COMPOUNDS IN THE ANTIOXIDANT CAPACITY, MEASURED BY ESR, OF VIRGIN OLIVE, OLIVE AND SUNFLOWER OILS AFTER FRYING },

journal = { FOOD CHEMISTRY },

year = { 2002 },

volume = { 76 },

issn = { 0308-8146 },

pages = { 461-468 },

doi = { www.sciencedirect.com/science/article/b6t6r-454j668-b/1/32824c018e8833b0c9bca58c2e8760cd },

}