Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene - Owen, Robert; Mier, Walter; Hull, William Edmund; Spiegelhalder, Bertold; Bartsch, Helmut (Food and chemical toxicology, 2000)
Gesehen am 28.01.2021