Effects of in vitro digestion on the polyphenols and antioxidant activity of olive oil

WANG Xinlan, LIN Yuntao, SHANG Qi, BI Yang, WEI Juan

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (19) : 208-216.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (19) : 208-216. DOI: 10.13995/j.cnki.11-1802/ts.045256

Effects of in vitro digestion on the polyphenols and antioxidant activity of olive oil

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(19): 208-216 https://doi.org/10.13995/j.cnki.11-1802/ts.045256

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