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International Journal of Food Science
Volume 2013 (2013), Article ID 719593, 13 pages
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.
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