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  1. 1
    Extractable and Non-Extractable Antioxidants Composition in the eBASIS Database: A Key Tool for Dietary Assessment in Human Health and Disease Research
    Subjects: “...non-extractable compounds...”
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    Article
  2. 2
    Study Approach of Antioxidant Properties in Foods: Update and Considerations
    by Alessandra Durazzo
    Published 2017-02-01
    Subjects: “...non-extractable compounds...”
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    Article
  3. 3
    Antioxidant Properties of Four Commonly Consumed Popular Italian Dishes
    Subjects: “...non-extractable compounds...”
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    Article
  4. 4
    Extractable and Non-Extractable Antioxidants
    Published 2019
    Subjects: “...non-extractable compounds...”
    Open Access: DOAB: description of the publication
    Open Access: DOAB, download the publication
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