Barbalace Maria Cristina, F.M. (2023). The oxidation of oleocanthal in oleocanthalic acid during extra virgin olive oil (EVOO) storage is crucial for the loss of its anti-neuroinflammatory activity.
The oxidation of oleocanthal in oleocanthalic acid during extra virgin olive oil (EVOO) storage is crucial for the loss of its anti-neuroinflammatory activity
Barbalace Maria Cristina;Freschi Michela;Rinaldi Irene;Malaguti Marco;Angeloni Cristina;Hrelia Silvana
2023
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