1.
Giannakopoulos E, Salachas G, Zisimopoulos D, Barla S-A, Kalaitzopoulou E, Papadea P, Skipitari M, Georgiou CD. Long-Term Preservation of Total Phenolic Content and Antioxidant Activity in Extra Virgin Olive Oil: A Physico-biochemical Approach. Free Rad. Antiox. [Internet]. 2020Aug.1 [cited 2021Jan.27];10(1):4-9. Available from: https://antiox.org/index.php/fra/article/view/3