About this Journal Submit a Manuscript Table of Contents
International Journal of Food Science
Volume 2013 (2013), Article ID 719593, 13 pages
http://dx.doi.org/10.1155/2013/719593
Research Article

Effect of Extraction Conditions on the Antioxidant Activity of Olive Wood Extracts

1Departamento de Química Inorgánica y Orgánica, Facultad de Ciencias Experimentales, Universidad de Jaén, Campus de Excelencia Internacional Agroalimentario, ceiA3, 23071 Jaén, Spain
2Laboratory of Organic Chemistry, Natural Products Chemistry Group, Wageningen University, Dreijenplein 8, 6703 HB Wageningen, The Netherlands

Received 12 February 2013; Accepted 28 March 2013

Academic Editor: Philip Cox

Copyright © 2013 Mercedes Pérez-Bonilla et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [1 citation]

The following is the list of published articles that have cited the current article.

  • Mercedes Pérez-Bonilla, Sofía Salido, Teris A. van Beek, and Joaquín Altarejos, “ Radical-Scavenging Compounds from Olive Tree ( Olea europaea L.) Wood ,” Journal of Agricultural and Food Chemistry, pp. 131223114611007, 2013. View at Publisher ยท View at Google Scholar