Order Article Reprints

Fernández-Prior Á, Bermúdez-Oria A, Millán-Linares MdC, Fernández-Bolaños J, Espejo-Calvo JA, Rodríguez-Gutiérrez G. Anti-Inflammatory and Antioxidant Activity of Hydroxytyrosol and 3,4-Dihydroxyphenyglycol Purified from Table Olive Effluents. Foods. 2021; 10(2):227. https://doi.org/10.3390/foods10020227

Fernández-Prior, África, Alejandra Bermúdez-Oria, María del Carmen Millán-Linares, Juan Fernández-Bolaños, Juan Antonio Espejo-Calvo, and Guillermo Rodríguez-Gutiérrez. 2021. "Anti-Inflammatory and Antioxidant Activity of Hydroxytyrosol and 3,4-Dihydroxyphenyglycol Purified from Table Olive Effluents" Foods 10, no. 2: 227. https://doi.org/10.3390/foods10020227

Fernández-Prior, Á., Bermúdez-Oria, A., Millán-Linares, M. d. C., Fernández-Bolaños, J., Espejo-Calvo, J. A., & Rodríguez-Gutiérrez, G. (2021). Anti-Inflammatory and Antioxidant Activity of Hydroxytyrosol and 3,4-Dihydroxyphenyglycol Purified from Table Olive Effluents. Foods, 10(2), 227. https://doi.org/10.3390/foods10020227